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Cauliflower and Caramelized Onion Tart

Cauliflower and Caramelized Onion Tart

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant cauliflower and caramelised onion tart combines earthy roasted vegetables with a rich, silky custard. The addition of truffle oil adds a luxurious depth of flavour that perfectly complements the nutty notes of Gruyère and Parmesan cheese. Golden, crisp pastry provides the ideal vessel for the sweet, slow-cooked onions and mascarpone filling, making this a truly indulgent savoury centrepiece.

Designed as a sophisticated vegetarian main or a standout lunch dish, this tart is excellent for entertaining as the elements can be prepared in advance. The combination of sweet onions and roasted cauliflower offers a wonderful balance of textures. Serve it warm with a crisp green salad and a sharp vinaigrette to cut through the richness of the Italian cream cheese and indulgent double cream.

Ingredients for Cauliflower and Caramelized Onion Tart

1 small head of cauliflower (about 450g ), cored, cut into 1-inch florets
40ml olive oil, divided
1 tablespoon truffle oil*
1 refrigerated pie crust
1 large onion, halved lengthwise, thinly sliced
1 matsked dijonsenap
2 stora ägg
1 (7- to 230g ) container mascarpone cheese (Italian cream cheese)*
120ml whipping cream
1/4 teskedar malen vitpeppar
Pinch of ground nutmeg
120g grated Gruyère cheese
90g grated Parmesan cheese
*Available at some supermarkets, specialty foods stores, and Italian markets nationwide.

How to make Cauliflower and Caramelized Onion Tart

Position rack in centre of oven; preheat to 218°C. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 177°C.

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.

Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.

Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and centre is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

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