I love cauliflower. I would go so far to say that it i my favorite vegetable. This week. Seriously though, I find it to be very versatile and delicious. Recently I even saw someone on Food TV make a cauliflower ragout and serve it with spaghetti, a good idea which deserves further investigation.
Yesterday I wanted to make a cauliflower tart. I have never made a cauliflower tart before and didn’t have a recipe to reference. I did however, have a texture and flavor in mind and I also knew I did not want to add eggs or custard to my tart. I did not want it to turn out like a quiche or be very eggy and thick. —mjlandry
Tart Crust adapted from 101 Cookbooks
Fine grain Sea Salt
All purpose Flour
Whole Wheat flour
Unsalted Butter well chilled and cut into pieces
grated pecorino and parmesan chhese
Filling for tart
large onion sliced
cloves garlic sliced into slivers
chopped fresh thyme
Extra virgin olive oil
Dutch Parrano Cheese
Head of Cauliflower cut into tiny florets and roasted
preheat the oven to 350
Make the tart crust(s):
Place both flours, butter, and cheese in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Add the chopped chives. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
This crust recipe is adapted from Heidi Swanson at 101 Cookbooks.
Carmelize onions and garlic, add thyme and salt.
Add grated cheese to pie shell, top with carmelized onion mixture and finally with cauliflower florets. Bake 10 minutes in a 450 degree oven. Serve warm.