Comfort Food....Cauliflower, Onion Pie

Thursday, March 4, 2010

I can’t wait for spring. Each morning I’m rushing to the window like a little girl to check out the weather...and each day I am disappointed....especially today. It was freezing. No wonder that Balazs and I are craving some comfort food. Over the weekend Balazs made the most comforting and tasty cauliflower and caramelized onion tart that I found on one of my favourite blogs written by Deb.( She is fantastic, check it out:
So if you are in a mood for something yummy, warm and comforting then try this recipe.

For the filling:
Yields 4 servings
Adapted from Smitten kitchen

-1 small head of cauliflower (about 1 pound) or 1 pound of a larger head of cauliflower, cut into 1-inch flowerets
-3 1/2 tablespoons olive oil
-1 homemade tart shell
-1 large onion, halved lengthwise and thinly sliced
-1 tablespoon Dijon mustard
-2 large eggs
-1 (7- to 8- ounce) container mascarpone cheese
-1/2 cup whipping cream
-1/4 teaspoon ground white or black pepper
-1 cup grated Emmental cheese

A Great Savoury Tart Shell
Adapted from Smitten kitchen

This doesn’t need par-baking to keep from getting soggy and barely shrinks in the oven. Sold!

-1 1/4 cups flour (we use wholegrain flour)
-1/4 teaspoon salt
-6 tablespoons butter, diced
-1 egg ( we use omega3 eggs)

In a large bowl, combine the flour and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.

On a lightly floured surface, roll the dough out. Place the dough in a pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no par baking required.

Main recipe:

Preheat oven to 425°F. Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 10 minutes in our oven. Cool cauliflower then thinly slice.

Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. This took us just shy of 10 minutes, though the original recipe suggests 30. Cool slightly.

Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a baking sheet. Whisk eggs, mascarpone, cream and pepper in a medium bowl. Stir in cheese. Pour mixture over filling in tart pan. Bake until tart is golden and centre is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.

That’s all….a lot to do but it’s really worth it!!!!!

We loved it and I hope you all like the pictures….Keep warm and let’s hope that spring is just around the corner:)



Szilvi said...

Looks delicious yamm.

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