Comments on: cauliflower and caramelized onion tart

By: Linda

Linda — Sat, 28 Apr 2012 08:25:52 +0000

Oh my god Deb. Thank you for another amazing treat. LOVED

By: deb

deb — Thu, 15 Mar 2012 17:29:06 +0000

No. The word adapted doesn’t imply the significance of the adaptations, only that changes were made and that SK is held responsible for them, and not BA. I list them in the head notes for clarity. The BA recipe was heavily truffle flavored, used a store-bought crust, etc. etc.

By: Jen

Jen — Mon, 12 Mar 2012 16:01:13 +0000

Don’t you think you’re stretching the use of the word “adapted” here.

By: Joanne

Joanne — Thu, 08 Mar 2012 06:46:06 +0000

I’ve made this twice now using the homemade pastry (dry yes but use your hands and squish it-while crumbly, so easy and you just patch up the crumbly bits in the oan rather than fussing to make it perfect) and it is just incredible. First time I made it with cauliflower but I thought it’s flavour got a little lost so made it again with roasted pumpkin which held it’s own against the other flavours :) Yum!! I used 200gm mascarpone & yes, 85gm butter. Google ‘butter conversion’ for a great butter site.

By: uss2012

uss2012 — Tue, 17 Jan 2012 21:07:13 +0000

LOVE your blog and your recipes. Tried several recipes that were over the top scrumptious. This tart excited me: roasted cauliflower, carmelized onions, marscapone and the homemade crust. The end result seemed bland given all of the intense flavors and the work that went into it. Wish it had turned out more flavorful.

By: Nichole

Nichole — Tue, 03 Jan 2012 00:30:30 +0000

This was killer. Loved it!

By: Tracey

Tracey — Wed, 16 Nov 2011 16:55:13 +0000

Oh my goodness! I am beside myself with how absolutely wonderful this turned out to be! DELICIOUS! Everyone loved it!! I used a 9 inch pie pan. I used 3/4 brick of cream cheese (it’s what I had in the fridge), a good dollop of half-and-half (again, what I had) and shredded Swiss cheese along with the eggs and nutmeg. I topped it with grated Romano (you guessed it! It’s what I had). I made sure to mix olive oil in with the cauliflower before roasting along with some fresh parsely- I used purple and orange cauliflower, very pretty and very good for you (check your local farmer’s markets for this stuff). Oh – and i used the store unroll it pie crust. No truffle oil (yuck)

By: Lauren

Lauren — Sun, 10 Jul 2011 16:10:47 +0000

This is the best thing ever. It’s now my go-to party dish and everyone raves about it. I’ve been adding a pint of slow roasted tomatoes, which makes for a nice variation. Bravo Smitten Kitchen! You never fail to impress.

By: TT

TT — Thu, 02 Jun 2011 20:34:53 +0000

Can this be done using puff pastry?

By: Jenny

Jenny — Tue, 17 May 2011 00:14:57 +0000

Both times I mad this, I had a hard time getting the tart shell to come together, so I borrowed a trick from Cook’s Illustrated’s vodka pie crust – omitted the corn starch and added 1 Tbsp vodka to bring the dough together. Made it much easier to work, while still not needing to be par-baked and not shrinking at all (at least as far as I could tell)!