I’ve had cauliflower cheese on my mind for a while, but haven’t got around to make it simply because I’m getting bored from cooking the same recipes, even if I like it a lot. Most of the time I’m coming back to the same ‘repertoire’ when I’m either short on time or need some comfort food. On this occasion I had spare time and was up for trying something new.
I like quiches a lot but some times I find them a bit too eggy for my liking. I prefer tarts instead, which are essentially dryer than quiches and with a little bit more character. Here is what I came up with:
CAULIFLOWER CHEESE & CARAMELISED ONION TART
For the crust:
250 g plain flour
125 cold butter, cubed
1 egg yolk
1/2 teaspoon salt
3-4 tablespoon cold water
For the filling:
1 big or 2 small cauliflower heads, cut into florets (about 500 g)
2 white onions, sliced
1-2 tablespoon whole grain mustard
220/1 tub cream cheese
120 soured cream
150 g strong Cheddar
parsley or chives to decorate
salt & pepper
1. Start with roasting the cauliflower florets in 3 tablespoons of olive oil, season with salt and pepper at 220C for about 40 minutes, turning halfway throughout cooking.
2. To make the pastry crumble together by hand the butter into the flour, add salt, mix in the egg and few tablespoons of cold water or milk to form a soft dough, make a ball and chill in a fridge for minimum 15 minutes.
3. Meanwhile cook the onions in a large flying pan with 2 tablespoons of olive oil on a moderate heat, for about 30 minutes or until onion is deep golden and caramelised.
(Everything up to this stage can be made in advance.)
4. Remove the pastry from the fridge, roll it up on a well floured surface, arrange it into the prepared buttered and floured flan dish or spring form tin. Preheat the oven to 180C. Meanwhile brush the inside of the pastry with whole grain mustard and layer over the caramelised onions followed by the cauliflower.
4. Whisk together the eggs, cream cheese and soured cream, stir in the grated cheese, leaving some for the topping, fresh herbs and season well with salt and pepper. Pour the mixture over the tart filling and sprinkle with the rest of the cheese.
5. Bake in the oven (180C) for about 50 minutes until crust and topping are nicely golden. Leave it to cool 15 minutes before serving. Serve with simple green or tomato salad, good for a picnic.