Cauliflower and Carmelized Onion Tart

Page: smittenkitchen.com/2010/02/cauliflower-and-caramelized-onion-tart/

Cuisine: North American | Course Type: Main Courses

(3 reviews)

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This tart was amazingly luscious! Really, the roasted cauliflower alone was so good I had to hold myself back from eating it all before it went into the tart.
The zingy mustard layer at the bottom was divine, and the texture throughout was so soft and smooth.
I always use Bittman's Generous Pie crust regardless of what a recipe calls for.
Also, brown onions using Julia C's advice: a dash of oil with the butter will let you cook them at a higher heat without burning, so they'll brown faster.

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