Friday, April 25, 2014

roasted cauliflower and caramelized onion tart

 
 
several people posted this roasted cauliflower and caramelized onion tart on their facebook pages and i so wanted to make it.. i bought the ingredients and immediately forgot to make it.. then the saturday before easter i was scrounging around in the fridge looking for something and i came across the pre made pie crust and thought why in the world do i have this.. then i remembered this tart and thought it would be fun to make for easter..
 

it's so simple to make and sooooo good.. i had never thought to "roast" cauliflower in the oven.. i roast asparagus, i've roasted veggies for a sandwich.. i've even roasted artichokes and butternut squash for risotto and even threw roasted butternut squash on a pizza, one time i roasted mushrooms and brussel sprouts for a polenta.. but in all that roasting i never once thought to roast cauliflower.. that has all changed.. roasted cauliflower is good.. mix it with the caramelized onions and add cheese and a pie crust it's devine!!


roasted cauliflower and caramelized onion tart

prep time: 20 minutes
cooking time: 60-70 minutes
servings: 6 wedges

ingredients:

1 refrigerated pie crust
1 head of cauliflower, cut into florets
1 sweet onion, thinly sliced
8 oz. sour cream
1 cup swiss cheese
1 tblsp. grated parmesan
1/2 cup heavy cream
2 large eggs
olive oil
dijon mustard
pinch of nutmeg
salt
pepper

directions:

pre heat oven to 425 degrees {f}.. toss your cauliflower florets in olive oil to coat.. lay cauliflower on a lined baking sheet spreading your florets out.. salt and pepper them.. cook for 10 minutes then remove and flip the florets to the other side and cook another 10 minutes.. you want them golden brown.. remove them from the oven and allow them to cool and reduce the heat to 350 degrees {f}.. while the florets are roasting, caramelize the onions.. in a large sauté pan heat two twirls around the pan of olive oil over medium heat.. add onions and a good pinch of salt.. cook onion until it gets tender.. about 6-8 minutes.. reduce heat to low and allow the onions to cook stirring occasionally until they reach a deep golden color.. when the cauliflower is cool chop up the florets and set aside.. in a medium mixing bowl whisk the eggs, sour cream, heavy cream, nutmeg, salt and pepper together.. add swiss cheese to the mixture.. allow your crust to sit out for about 15 minutes before using.. press the crust into a 9 inch tart pan.. with a fork poke the bottom of the crust in a circle.. spread a thin layer of dijon mustard over the bottom of the crust.. then spread the onions and then the cauliflower.. pour the cheese and cream mixture over the top and sprinkle with grated parmesan cheese.. place in the oven with the rack positioned in the center.. i put a baking sheet on the rack below it in case it melted and overflowed.. it didn't but just in case you might want to try it.. bake for 40 minutes you want your top a golden brown and the center to be set.. remove from oven and allow to cool at least 15 minutes before serving.. it can be served warm or at room temperature.. i really enjoyed it.. shell however said "eh, it's ok. i really like the pie crust though" *eyeroll* it was a premade pie crust.. kids.. i say try it.. it really was good..


enjoy and get cook'n!!

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