We have just come back from an amazing weekend away at my fathers house down the coast… The sun shone the whole time and this morning i even kept up with the old long legged man and ran 6km in 32 minutes! Very chuffed with myself… And another thing i am chuffed with myself over this weekend is the tart i made for my step mothers birthday… Even though her birthday was over a month ago now!

Anywho back to the recipe.

It was actually much easier to make than i fist expected and because i could prepare all the sections a day in advance it made the perfect dish to prepare and bring down for a wonderful summers dinner.

The original recipe came from here, however i didnt use anything do do with truffles (as if i have THAT lying around in my pantry! *giggles*) and when i saw the amount of fat in mascapone cheese i fainted in the middle of the shopping isle and when i came too i decided to use low fat ricotta instead! And to be honest i would never have been able to tell the difference anyway… Oh and i got rave reviews from my stepmom and dad

Stuff you’ll need

• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 6 tablespoons butter, diced
• 1 egg

• 1 small head of cauliflower
• 3 1/2 tablespoons olive oil
• 1 large onion, halved lenghth wise and thinly sliced
• 1 tablespoon Dijon mustard
• 2 large eggs
• 200 grams low fat ricotta cheese
• 1/2 cup buttermilk (or milk whatever is in the fridge)
• 1/4 teaspoon ground white or black pepper
• Pinch of ground nutmeg
• 1 cup grated Gruyère cheese
• 1/3 cup Parmesan cheese

How i did it

Pretty much exactly how the recipe says…

In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.  No parbaking required.

And the pie…

Position rack in center of oven and preheat oven to 200 deg cel. Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, it took a total of 40 minutes in my oven.

Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally.

Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a rimmed baking sheet (to protect against leaks). Whisk eggs, ricotta, milk and pepper in a 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 and cool 15 minutes before serving.

ENJOY! This was a wonderful tart enjoyed with a small side salad… I look forward to making this one again, especially the pastry!