Cauliflower Red Onion And Chestnut Tart Recipes

Steps:

• 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. Transfer to rack; cool 15 minutes before serving.

Steps:

• Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
• Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

Steps:

• Make the tart: Roll out pastry dough to a 6-by-16-inch rectangle on a lightly floured surface. Fit dough into a 4-by-13-inch fluted tart pan with a removable bottom. Trim edges flush with top. Prick bottom of tart all over with a fork. Refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until crust is set and edges are just starting to turn golden brown, about 25 minutes. Remove from oven, and remove pie weights and parchment. Bake until bottom of tart shell is pale gold, about 10 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 350 degrees.
• Meanwhile, make the filling: Prepare an ice-water bath. Bring a pot of water to a boil. Cook onions for 2 minutes. Transfer to ice-water bath. Drain. Peel onions, and cut each in half. Meanwhile, steam cauliflower in a basket insert set over a pan of simmering water until almost tender, about 3 minutes. Season with salt. Let cool.
• Heat oil in a small skillet over medium heat. Cook onions, stirring, until browned, about 12 minutes.
• Make the bechamel: Melt butter in a medium saucepan over medium heat. Add flour, and cook, whisking, for 1 minute. Gradually whisk in milk, and cook, whisking, until mixture is thick and just starts to boil. Add 1/4 cup blue cheese, the thyme, and 1 teaspoon salt, and whisk until cheese melts. Stir in cauliflower, half the onions, and half the chestnuts.
• Spread cauliflower mixture onto tart shell. Scatter remaining onions and chestnuts over filling, and dot top with remaining 1/4 cup blue cheese. Bake tart on a baking sheet until filling is bubbling, about 45 minutes. Let cool on a wire rack for 15 minutes before serving.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
• Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
• Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

Steps:

• Put butter in a heavy bottomed skillet over medium heat.
• Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes (The longer the onion cooks the more frequently it needs to be stirred).
• Add balsamic vinegar, salt and pepper.
• Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes.
• Meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) the cauliflower until tender but still firm.
• Put cauliflower on a platter and top with caramelized onions.
• Sprinkle with pine nuts.

Steps:

• Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
• Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.