I splurged! For this recipe, I admit, I splurged. I bought truffle oil. Weighing in at 8.45 ounces and costing $17.49, I can tell you one thing: it was worth it. Often when it comes to special ingredients, I’ll cut corners or look up substitutions. On this occasion, for a reason I don’t even know, I felt it was time to indulge. A little goes a long way and the truffle oil added a fantastic burst of flavor to the tart. I even bought white pepper! If it had been an hour or day later, I might have been writing about substitutions; but today is another story to tell and another successful venture in new ingredients and vegetarian meals.
1 small head of cauliflower, cored, cut into 1-inch florets
2 1/2 tablespoons olive oil, divided
1 tablespoon white truffle oil
1 large onion, halved lengthwise, thinly sliced
1 T. Dijon mustard
2 large eggs
1 8 oz.container mascarpone cheese
1/2 cup whipping cream
1/4 teaspoon ground white pepper
Pinch of ground nutmeg
1 cup grated gruyère cheese
1/2 cup grated parmesan cheese
NOTE: Make pie crust first. While pie crust is cooking, prepare cauliflower and onions.
Preheat oven to 400.
1. Sift flour into food processor. Add butter cubes and pulse until mixture looks like fine bread crumbs.
2. Add eggs and pulse until mixture comes together when pinched. Place dough on lightly floured cutting board. Form into bowl. Wrap in plastic and chill in refrigerator for 20 minutes.
3. Roll out dough on lightly floured surface at least 2 inches wider than diameter than the base of the tart pan. Carefully fold dough and lay it into pan. Unfold dough and gently press dough into pan. Chill pie crust in refrigerator for anothere 20 minutes.
4. Line pie crust with foil and fill with rice, baking beans or regular pie weights and bake in oven for about 20 minutes. Remove foil and weights. If there are air bubble, poke with a fork. Reduce heat to 350 and cook for about more 15 minutes until crust is golden brown and set.
Return oven to 425
1. 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 (NOTE#2: my cauliflower was already pretty small so I didn’t need to reslice it). Place cauliflower in small bowl, drizzle with truffle oil and toss. Reduce oven temperature to 350.
2. Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over low-medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 30-40 minutes. Cool slightly.
3. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère.
4. Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.