Cauliflower Tart Recipe

Name: Cauliflower Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart Crust adapted from 101 Cookbooks; 1 teaspoon Fine grain Sea Salt; 1/2 cup All purpose Flour; 1/2 cup Whole Wheat flour; 1/2 cup Unsalted Butter well chilled and cut into pieces; 2 cups grated pecorino and parmesan chhese; 1/4 cup chopped chives; 2 tablespoons ice water; 2 tablespoons olive oil; Filling for tart; 1 large onion sliced; 3-4 cloves garlic sliced into slivers; 1 tablespoon chopped fresh thyme; 1 tablespoon Extra virgin olive oil; pinch Sea Salt; 3/4 cup Dutch Parrano Cheese; 3/4 cup Gruyere Cheese; 1 Head of Cauliflower cut into tiny florets and roasted

Servings: persons

Tart Crust adapted from 101 Cookbooks
1 teaspoon Fine grain Sea Salt
1/2 cup All purpose Flour
1/2 cup Whole Wheat flour
1/2 cup Unsalted Butter well chilled and cut into pieces
2 cups grated pecorino and parmesan chhese
1/4 cup chopped chives
2 tablespoons ice water
2 tablespoons olive oil
Filling for tart
1 large onion sliced
3-4 cloves garlic sliced into slivers
1 tablespoon chopped fresh thyme
1 tablespoon Extra virgin olive oil
pinch Sea Salt
3/4 cup Dutch Parrano Cheese
3/4 cup Gruyere Cheese
1 Head of Cauliflower cut into tiny florets and roasted

1
["preheat the oven to 350
2
Make the tart crust(s):
3
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.
4
Bake the tart crust:
5
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.
6
This crust recipe is adapted from Heidi Swanson at 101 Cookbooks.", "Carmelize onions and garlic, add thyme and salt.
7
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."]

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Tart Crust adapted from 101 Cookbooks, 1 teaspoon Fine grain Sea Salt, 1/2 cup All purpose Flour, 1/2 cup Whole Wheat flour, and more.

Yes, Cauliflower Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cauliflower Tart

How did you like this recipe?

Frequently Asked Questions