by SKK
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my 8 recipes »
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cathy's Testing Notes:
Expand CollapseSKK's Notes:
Expand2 pounds cauliflower, cored and cut into small pieces to roast evenly Ask a question about this ingredient
1 bunch chard, stems removed and cut into bite size pieces Ask a question about this ingredient
4 cups onion, about 2 medium, thinly sliced Ask a question about this ingredient
2 garlic cloves, finely minced Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
3 eggs, large Ask a question about this ingredient
8 ounces mascarpone cheese Ask a question about this ingredient
1 cup Gruyere cheese, grated Ask a question about this ingredient
3/4 cups Parmesan cheese, grated Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
1/4 teaspoon nutmeg, ground Ask a question about this ingredient
Preheat oven to 400 degrees F. In glass baking pan with sides, toss cauliflower with 4 tablespoons of olive oil and sprinkle with salt and pepper to taste. If necessary use 2 pans. Roast 15 minutes, turn cauliflower over, then turn oven to 375 and roast another 25 to 30 minutes, checking every 10 minutes, until cauliflower is softened and starting to turn light brown. Set califlower aside.
Ask a question about this stepIn a thick, wide-bottomed sauté pan melt 3 tablespoons of butter and add the onions. Salt to taste. (AntoniaJames added fresth thyme at this point and it sounds wonderful!) Cook the onions over medium low heat (sweating them) stirring about every 20 minutes until the onions are honey colored. Take out ¾ of the onions and set aside, leaving ¼ of the onions in the pan.
Ask a question about this stepIf needed add additional olive oil to 1/4 onions left and sauté 2 minced garlic cloves over medium heat. Add chard, 1/8 teaspoon of cayenne, salt and pepper to taste and toss. Put tight fitting lid on pan and cook until chard is soft. Squeeze extra liquid out of chard and set aside.
Ask a question about this stepNow we make the sauce. Whisk 3 eggs together in bowl, add 8 ounces mascarpone cheese, 1 cup grated Gruyere cheese, 1/4 teaspoon ground nutmeg, dash of pepper. Stir together and set aside.
Ask a question about this step1.5 cups unbleached AP white flour plus more for work surface Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
10 tablespoons butter, cold cut into pieces Ask a question about this ingredient
1/3 cup Parmesan cheese, finely grated Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
1/4 teaspoon nutmeg, ground Ask a question about this ingredient
In food processor pulse flour and salt together. Then add 10 tablespoons of cut butter and pulse for about 10 seconds until mixture looks like corn meal. Add Parmesan cheese, cayenne pepper and nutmeg and pulse several times until mixed.
Ask a question about this stepPut dough in medium bowl, add water and using a wooden spoon or spatula gradually gather the mixture into a ball adding water as needed. Make the ball into a disk and wrap in plastic and freeze the dough for 10 minutes or chill it in fridge for 30 minutes.
Ask a question about this stepRoll out dough on floured surface and when large enough and about 1/4 " thick place in pie or tart pan, crimp edges and put back in the freezer for 10 minutes.
Ask a question about this stepTake dough out of freezer, line it with tin foil or parchment paper, weight the bottom with pie weights or dried beans. Bake at 400 degrees F for 12 minutes. Remove from oven and carefully remove weights and foil or parchment paper. Turn oven to 325 degrees F and bake for another 20 minutes or until done. Take out of oven.
Ask a question about this stepFilling the Crust 1. caramelized onions on bottom 2. chard on top of onions 3. cauliflower on top, broken into bite size pieces 4. pour sauce over filling 5. cover the top with 3/4 cup of Parmesan cheese, grated
Ask a question about this stepBake at 350 degrees F for 40 - 45 minutes until tart is bubbling and brown. Transfer to rack and cool 15 minutes before serving.
Ask a question about this stepLove this! Definitely on the "must try" list. Make that the "must try soon" list. Saved!! ;o)
Thank you so much, AntoniaJames. I didn't know this recipe was a pick until I got your message! Please let me know how it goes and if you have improvements.
Made this tonight for dinner. Fantastic! I added a bit of fresh thyme with the onions. So, so good. ;o)
Chard, the greatest green ever plus cheese - looks like summer to me!
Thank you boulangere! Appreciate the comments. I have family in Helena and Missoula - maybe we will run into each other in Big Sky country.
This sounds delicious, SKK! Especially love all the cheese used, and a great crust! Notice you are from Seattle, I moved from the Eastside to Gig Harbor...Cheers to the PacNW!
Welcome to the west from east of the lake! Thank you for your kind comments.
Sagegreen, think of you often and am making your incredible recipes. What a gift you are to food52.
What a great sounding combination of flavors!
Thank you fiveandspice! I made these all week-end and the house still smells so good.
This is beautiful and interesting...something to serve that inspires everyone! Beautiful, beautiful!!!
Thank you epowersbrown! I sent the very tart there is a picture of on a boat trip today - friends were moving their 65 foot boat from Seattle to Anacortes - and I wanted something that would look good and be easy to eat.
Sounds really yummy! Love roasted cauliflower in any form, and this sounds particularly good.
Hardlikearmour, I so appreciated your link with the Cooks Illustrated pie dough recipe. And next week I will be making your sunchoke tart. Really looking forward to the current recipe and any tweaks you make.
Love love love this!! I think I'll make it this weekend! It looks so perfect for fall!!