Comments on: cauliflower and caramelized onion tart

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)!

By: Elisa

Elisa — Fri, 13 May 2011 21:57:50 +0000

Looks like my comment didn’t make it. Oh well—the tart is delicious!

By: Matthew Smith

Matthew Smith — Sun, 10 Apr 2011 19:21:18 +0000

Made an improvised version tonight – puff pastry without blind baking, plenty of onions , big head of roughly chopped cauli for texture, tub of ricotta cheese with the eggs, splash of single cream and big handfull of grated gruyere . Stonking. Diet tomorrow.

By: Heidi C

Heidi C — Tue, 29 Mar 2011 17:14:56 +0000

I made this on Sunday and had it for dinner on Monday, reheated in a low oven as you suggested. It was amazingly delicious. I substituted creme fraiche for mascarpone; it’s what I had on hand (who the heck has that on hand? I never do. But I did on Sunday.)

I used your All Butter Really Flaky Pie Crust that I had stashed in the freezer since Thanksgiving. It rolled out like a charm. I don’t know if it’s because I stored it for a long time or what, but I found the crust to be a little soggy without parbaking (per your recommendation.) The pie dough trimmings I baked with cinnamon sugar turned out fine, so next time I’d parbake the crust.

By: Vanessa F.

Vanessa F. — Mon, 21 Mar 2011 16:16:29 +0000

Made this over the weekend; a dearest girlfriend was visiting and we had it for lunch. Wow! You are so right — delicious. Dare I say that it was even better the next day, though?!

And yes, the filling is quite soft. I think I’d call it a little oozy when we first dove into it, but the leftovers were perfectly set, even after nuked in the microwave.