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Serve this dish as a vegetable accompaniment or as a main course dish with a green salad.

If you can’t find the truffle oil, just omit it. However, it does give the tart a special flavor.


As an accompaniment: 8
As a main course dish: 6


1 tablespoon extra virgin olive oil
1 tablespoon truffle oil
1 head cauliflower - washed, cored and cut into florets

1 refrigerated or home made pie crust

1½ tablespoons extra virgin olive oil
1 large onion – peeled; halved lengthwise and thinly sliced
¼ teaspoon salt
⅛ teaspoon white pepper

1 tablespoon Dijon mustard

Egg mixture:
2 large eggs – cracked and beaten
1 x 8 oz (250 g) tub mascarpone cheese
½ cup (120 ml) whipping cream
¼ teaspoon ground white pepper
Pinch of nutmeg
1 cup (4 oz or 100 g) grated Gruyère cheese

¾ cup (3 oz or 75 g) grated Parmesan cheese


  1. Set an oven to 425 F (210 C).
  2. Toss the cauliflower with 1 tablespoon extra virgin olive oil and the truffle oil, and arrange on a baking pan lined with foil.
  3. Bake cauliflower for about 15 minutes.
  4. Turn over cauliflower and return to the oven for about 20 minutes, or until tender.
  5. Cool cauliflower.
  6. Thinly slice cauliflower. Set aside.
  7. Reduce oven temperature to 400 F (200 C).
  8. Line a 9” (23 cm) diameter tart pan, preferably with a removable base, with pastry, if making your own flan case.
  9. Line the pastry case with heavy duty foil.
  10. Bake blind (nothing in it except for the foil) for 20 minutes.
  11. Remove foil. Bake for further 5 minutes.
  12. Heat remaining 1½ tablespoons extra virgin olive oil in a pan, and cook the onion in it until it is a rich golden brown (about 30 minutes).
  13. Season with salt and pepper.
  14. Reduce the oven temperature to 350 F (180 C).
  15. Brush the bottom of the pastry crust with the Dijon mustard.
  16. Spread onion over the base of the tart.
  17. Arrange cauliflower over the top.
  18. Combine the “Egg mixture” ingredients. Pour over the vegetables.
  19. Sprinkle the Parmesan over the top.
  20. Bake the tart for about 40 minutes, until it is golden and set in the center.
  21. Transfer to a rack and cool for 15 minutes before serving.
  22. Cut into portions to serve.

Tip:     Individual tartlets work well, too.