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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)