Make Ahead

Savory Cauliflower & Leek Tart

March 12, 2011
0 Ratings
  • Serves 8
Author Notes

I was visiting France with my best friend and feel in love with Cauliflower Gratin so I thought, why not make it into a Tart? —erinpclark

What You'll Need
  • 1 piece leek
  • 2 pieces shallots
  • 1/2 bunch cauliflower
  • 1 cup gruyere
  • 7 tablespoons butter
  • 1.5 cups whole milk
  • 3 eggs
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon pepper
  • 1.25 cups flour
  • 2 tablespoons vegetable shortening
  • 1.25 teaspoons salt
  • 2-3 tablespoons cold water
  1. Crust: 1 ¼ cup of flour 5 tablespoons of chilled butter 2 tablespoons of chilled vegetable shortening ½ teaspoons salt 2 to 3 tablespoons ice cold water ¼ teaspoon of ground black pepper Preparation: Crust: in food processors, add flour and salt and pulse twice. Add cubed shortening and butter and pulse until it is incorporated similar to sand. Add water 1 tablespoon at a time until it starts to come together. Roll in a ball and wrap in plastic wrap. Rest in refrigerator for 2 to 3 hours.

See what other Food52ers are saying.

1 Review

erinpclark March 12, 2011
My first time submitting a recipe and I press submit before adding a picture or the next steps. Please see below:

Preheat oven to 375 degree. Roll out dough and line 9-inch tart pan. Pierce around the crust with a fork so it does not bubble. Bake in oven for 10 to 12 minutes, set aside.

Cut cauliflower, onions, and the shallots in paper-thin strips. Sautee in 2 tablespoons of butter over medium heat for 10 minutes or until start to soften and turn golden brown. Add thinly sliced cauliflower to onions and leek for an additional 7 minutes. Sautee until soft.

In bowl, mix whole milk, eggs, nutmeg, and salt and pepper (to taste) until fluffy and well incorporated. Grate cheese and add to milk. Add vegetables to crust and pour over milk mixture.

Bake for 35 to 40 minutes or until set and golden brown.