Cauliflower Caramelized Onion Tart Recipes

CAULIFLOWER AND CARAMELIZED ONION TART

Steps:

• Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
• Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
• Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
• Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

CAULIFLOWER & CARAMELIZED ONION TART

Steps:

• Position rack in center of oven; preheat to 425°F
• Toss cauliflower with 1 tablespoon olive oil in large bowl.
• Spread on large rimmed baking sheet, spacing apart.
• Sprinkle with salt and pepper.
• Roast 15 minutes; turn florets over.
• Continue roasting until tender, about 25 minutes longer.
• Cool cauliflower, then thinly slice.
• Drizzle with truffle oil; toss.
• Reduce oven temperature to 350°F.
• Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Line pie crust with foil; fill with pie weights.
• Bake crust 20 minutes.
• Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form.
• Cool crust.
• Maintain oven temperature.
• Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat.
• Add onion; sprinkle with salt and pepper.
• Cook until onion is deep golden brown, stirring occasionally, about 40 minutes.
• Cool slightly.
• DO AHEAD Can be made 1 day ahead.
• Store crust at room temperature.
• Cover and chill cauliflower and onion separately.
• Brush bottom and sides of crust with mustard.
• Spread onion in crust.
• Arrange cauliflower evenly over.
• Set tart on rimmed baking sheet.
• Whisk eggs and next 4 ingredients in medium bowl.
• Stir in Gruyere.
• Pour mixture over filling in tart pan; sprinkle with Parmesan.
• Bake until tart is golden and center is set, about 40 minutes.
• Transfer to rack; cool 15 minutes before serving.

CARAMELIZED ONION TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
• Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
• Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
• Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

CAULIFLOWER AND CARAMELIZED ONION TART (LIGHTER VERSION)

Steps:

• Prepare a 9-inch-diameter tart pan with cooking spray.
• Heat olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly.
• Preheat oven to 350°F.
• Spread onion in pan. Arrange cauliflower over evenly. Set tart on rimmed baking sheet.
• Whisk eggs and next 5 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes.
• Transfer to rack; cool 15 minutes before serving.

CARAMELIZED ONION TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
• Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
• Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
• Spoon onion mixture evenly on top of the tart crusts.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.