Vegetable Tart

Name: Vegetable Tart
Ingredients: 1 small head of cauliflower-about 1 lb cored, cut into 1-inch florets; 2 AA1/2 T olive oil, divided; Truffle salt; 1 piecrust; 1 large onion, halved lengthwise, thinly sliced; 1T Dijon mustard; 2 large eggs; 7-8 ounce container mascarpone cheese; AA1/2 C whipping cream; AA1/4 teaspoon ground white pepper; pinch of ground nutmeg; 1C grated Gruyere cheese; AA3/4 C grated parmesan cheese

13 ingredients

1 steps

Ingredients

1 small head of cauliflower-about 1 lb cored, cut into 1-inch florets
2 AA1/2 T olive oil, divided
Truffle salt
1 piecrust
1 large onion, halved lengthwise, thinly sliced
1T Dijon mustard
2 large eggs
7-8 ounce container mascarpone cheese
AA1/2 C whipping cream
AA1/4 teaspoon ground white pepper
pinch of ground nutmeg
1C grated Gruyere cheese
AA3/4 C grated parmesan cheese

Directions

1

["Position rack in center of oven", "", "Preheat to 425 degrees", "", "Toss cauliflower with 1T 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 minute longer. Cool cauliflower, then thinly slice. Sprinkle with truffle salt, toss.", "", "Reduce oven temperature to 350 degrees", "", "Press piecrust onto bottom and up sides of 9\" diameter tart pan with removable bottom. Line piecrust with foil