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Ingredients
1 pound cauliflower cored cut into 1-inch florets
1 tablespoon dijon mustard
2 large eggs
1 pinch ground nutmeg
0.3 teaspoon ground pepper white
1 cup gruyère cheese grated
7 ounce mascarpone cheese italian ( cream cheese)
2.5 tablespoons olive oil divided
1 large onion halved lengthwise thinly sliced
0.8 cup parmesan cheese grated
1 pie crust refrigerated
1 tablespoon truffle oil
0.5 cup whipping cream
Equipment
bowl
frying pan
baking sheet
oven
whisk
aluminum foil
tart form
Directions
Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon 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 minutes longer. Cool cauliflower, then thinly slice.
Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights.
Bake crust 20 minutes.
Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat.
Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
Brush bottom and sides of crust with mustard.
Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet.
Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère.
Pour mixture over filling in tart pan; sprinkle with Parmesan.
Bake until tart is golden and center is set, about 40 minutes.
