Georgia grown Vidalia onions are prolific...hubby couldn't stand it and had to buy a huge bag....This was an awesome recipe. Next up...... Pizza
Provided by Sherry Blizzard
Categories Savory Pies
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 450F. Toss the cauliflower in the oil. Spread out onto a non stick baking sheet. Season with salt and pepper. Cook for 15, then flip. Cook 15 minutes more and remove from oven.
- 2. In a good skillet, bring 1 1/2 tbps of good olive oil to a shimmer. Add thin sliced Vidalia onions, add in a pinch or two of salt and pepper and stir, stir, stir...for about 30 minutes until they turn a beautiful golden brown. Don't ignore those fronds.
- 3. MAKE UP THAT DOUGH: I really hate working with pastry, but this was pretty harmless.
- 4. I used a whisk: Flour, cornstarch, salt and butter. Then add in the egg. I lost my pastry blender in the move to the lower 48 and had to use a fork....gave that up quick and used my grandma's fingers to get the pea sized effect I needed.
- 5. Smash that dough all together and roll it thin. Yes, I cheated and used plastic wrap as a medium. Transfer the dough to the tart pan and press in. Now lightly coat the dough with 1 TBSP Dijon mustard, bottom and sides.
- 6. Layering the Stuff: After pressing in the tart dough and brushing the bottom and sides with dijon, add in the onions. Top with cauliflower.
- 7. In a bowl, mix the eggs, marscapone, cream, white pepper, nutmeg and Guyere. Pour over the top of the tart. I had to use my hands to redistribute the cheesiness.
- 8. Top with 1/3 cup Parmesan cheese. Bake 350F for 40 minutes.
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