Great with orange or Romanesco cauliflower. Serve with a green salad.
Ingredients
Makes 8 servings
Step 1
Position rack in center of oven; preheat to 425°F. 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 350°F.
Step 2
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.
Step 3
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 AHEADCan be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
Step 4
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 center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.
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Reviews (63)
Back to TopGreat! Do yourself a favor and make two because it doesn't really serve 8. My husband and I polished off most of this in one sitting!
samanteria
Oregon
4/8/2021
Made this for my Supper Club, theme was "Bon Appetit" recipes - which are always dynamite. Another reason I love Epicurious! The tart was excellent, except it was extremely oily, which made the short crust too soft, not that crunch I love. Probably drying out the caramelized onions and cauliflower more would have helped, though there is a high fat content in this recipe. I also made my own short crust, well worth the short extra effort. Truffle oil is a must. Will I make this again? Probably, yes. But I'm going to adjust the oil back so the execution is better. The flavour is there.
emilyaelmore
Minneapolis, MN
11/30/2018
My company went crazy for this recipe. I had to give everyone copies. I didn't use the truffle oil.
catletty
11/19/2017
Had high hopes. Too rich. Looked great. Truffle Oil too strong. Would have to modify a lot to make it again.
Anonymous
New York, NY
7/9/2016
OMG! My husband made this for me. (I helped a little!) It was delicious. I will make it again, maybe for my book club or for company. Very rich but sooo worth it. Made it exactly as directed. Some alterations might be some herbs or bacon/ham but it is wonderful as is.
tammy_fallon
Cleveland
3/8/2016
I've used fat free half & half with cheese, the pie came out just as deliciously rich, but only the brand land o lake will give this rich taste. I did try other brands, didn't yield the same taste.
loveracer
Usa
9/23/2015
I made this with a few caveats. I can't eat guyere cheese (this is crippling my life) and so I substituted it for goat cheese and skipped the truffle oil because I was too lazy to look for it. This dish was decadently delicious and I thought it was going to be crazy hard to make because it's a tart. Nope. There are a lot of steps, but you can do stuff in between or ahead of time and change it up a bit if you like. I will make this again because I can caramelize onions now.
pattylim
Mukilteo, WA
9/22/2015
For anyone curious if skim milk works, it did for me and it is still incredibly rich. The richness of the cheese almost over powers the cauliflower and it seems to be missing an herbal note, maybe tyme or tarragon. I also added 5 cloves of garlic to the roasting cauliflower and mixed it with the mustard before brushing on the crust, which added flavor. Very tasty overall but certainly a dish to eat sparingly!
Dilorenj1
Albany, NY
1/10/2015
Very, very good. My husband loved it! I followed the recipe as written.
GRBaker
Grand Rapids, MI
11/25/2014
Other than making my own pie crust I followed the recipe exactly. Yes, I will make this again with a dash more seasoning. It is a good idea to check the tart at 30 minutes before it becomes to brown.
marionarlene
Brentwood, TN
7/14/2014
I love this recipe and have made it many times. I don't change a thing - I enjoy the utter richness of it in very small portions and serve it with a light grapefruit, arugula and fennel salad or something similar for contrast. I don't recommend trying to alter it to make it fit within a lighter mold: have the real thing, have less and enjoy it!
jdbaron
Brooklyn, NY
4/30/2014
This is overly rich and tasted better when I made it a second time without mascarpone and with half the cheese.
merrycyclist
Portland Oregon
10/27/2012
Delicious. I almost forgot the marscapone. I think I can easily substitute whole milk for the heavy cream. Served it with salad for a weeknight supper.
liz0
10/1/2012
lovely. Absolutely lovely. Subbed half & half for the cream, & didn't have truffle oil. Would serve this to Julia Child if she came to dinner - my highest compliment. The flavors were distinct but subtle. Made my own pie crust (sans sugar). My sweetie and I ate half of it, so I'm not sure it serves 8 for dinner. Served it with a caesar salad. It's pretty labor intensive, but makes for a memorable meal.
Anonymous
Taos NM
6/6/2012
Oh my. Crazy good! Served with a nice salad and white wine. This is rich but oh-so-worth it. Can't wait to take this to a brunch! The only changes I made were to do a mock-marscapone (cream cheese, sour cream & cream), milk instead of heavy cream and no truffle oil. My understanding of using truffle oil is that it's meant as a flavoring AFTER cooking, anyway. The dijon on the crust is great -- don't skip this step!
mizjewelz
1/15/2012
