A Tart filled with cauliflower and onions sounds not exiting. But if you roast the cauliflower in the the oven and caramelize the onions and if you then add mustard and a flavourful cheese you get a small explosion of diffrent tastes with every bite. There is the sour taste of mustard, sweet from onions, the dark down-to-earth taste of cauliflowers topped with flavour of baked cheese.
I make same changes. There was no Mascarpone in the pantry so I used sour cream instead and the truffeled oil was complete omitted. For the pastry shell I used the darker Type 1050 flour. And I am slice the cauliflower before baking instead of slicing it afterwards (because I mixed up the instruction).
Roasted cauliflower tarte with caramelized Onions
for a tarte form with a diameter of 24 cm
- 200g Flour Type 1050
- 80g Butter
- 1 Egg
- 3g Salt
- 500g cauliflower
- 1,5 Tbs olive oil
- 2 big onions
- 1 Tbs honey mustard(homemade or Dijon honey mustard)
- 2 big Eggs
- 200g sour cream
- 100g cream
- 100g grated old Gouda
For the Dough: Mix Flour, butter, egg and salt and chill the dough for 30 min,
For the Filling: Peel the onions, cut them into halves, then slice them thinly. Heat a pan to mild heat, add oil and the onions and cook until the onions are soft and have a dark golden colour (about 25min).
In the meantime heat the oven to 220°C. Wash the cauliflower and slice it thinly. Place the slices on a baking tray and sprinkle a tablespoon oil over it. Roast it for 15 min until the cauliflower get brown tips. Let onions and cauliflower cool down while you mix sour cream, cream, eggs and grated cheese and seasoned it with salt, pepper and nutmeg.
Roll the dough into a circle of 30 cm and place it in a greased tarte form (Diameter 24 cm). Press it to remove air bubbles.
Use a spoon or a kife to spread the mustard over the bottom and the sides, then spread the onions and on the onions the cauliflower. Pour the cream mixture over it and bake for 40 min on 220°C.