Images: Jeff Coulson
Cozy up with this savoury tart made with onions and cauliflower for a hearty meal on a cold day at home.
- 1-¼ cups all-purpose flour
- 1 tbsp + 2 tsp cornstarch
- ¼ tsp salt
- 6 tbsp unsalted butter, cubed
- 1 egg
- 1 small head cauliflower, cored and cut into florets
- 3 tbsp extra-virgin olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 large onion, halved lengthwise and thinly sliced
- 2 large eggs
- 10 oz cream cheese, softened
- ¼ cup sour cream
- ¾ cup whipping cream
- ¼ tsp freshly ground black pepper
- ⅛ tsp nutmeg
- 1 cup grated Gruyère cheese
- 1-½ tbsp Dijon mustard
- ¾ cup freshly grated Parmesan cheese
1 To make the crust combine the flour, cornstarch and salt in a large bowl. Cut in the cubed butter with your hands or a pastry cutter until the mixture resembles coarse meal.
2 In a small bowl, whisk the egg and add to the centre of the flour mixture. Using a fork, slowly incorporate the flour mixture into the egg until a soft dough forms.
3 Turn the dough out onto a lightly floured surface and knead three or four times to fully combine. Roll out the dough with a rolling pin to form a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles.
4 Crimp the edges (if using a pie plate) and place in the refrigerator to chill for 30 minutes.
5 Meanwhile, roast the cauliflower. Preheat the oven to 425°F. In a large bowl, combine the cauliflower and 1 tablespoon olive oil and season with salt and pepper to taste. Toss to coat.
6 Spread the cauliflower on a baking pan in a single layer and roast for 45 minutes, turning once halfway through. Remove the baking pan from the oven and allow the cauliflower to cool.
7 Meanwhile, preheat a medium saucepan over medium heat. Add the remaining olive oil and the sliced onion and cook, stirring occasionally, until the onion is soft and caramelized, about 30 to 40 minutes. Set aside to cool.
8 To prepare the filling, whisk together the eggs, cream cheese, sour cream, whipping cream, pepper and nutmeg in a large bowl. Gently stir in the Gruyère until combined.
9 Remove the crust from the refrigerator and use a pastry brush to coat the bottom and sides of the crust with the Dijon mustard. Spread the caramelized onions over the bottom of the crust and arrange the roasted cauliflower evenly over the top.
10 Place the pie plate or tart pan on a baking sheet and gently pour the filling over the cauliflower. Top evenly with the Parmesan cheese.
11 Reduce the oven temperature to 350°F and bake the tart until the pastry is golden brown and the filling is set, about 35 minutes.
12 Remove the tart from the oven and allow to cool completely on a wire rack before serving.
Prep and cook time: 90 minutes.