Recipe adapted from Smitten Kittchen

A few weeks ago, while visiting my Dad, I offered to cook dinner for my family. I decided I was going to make a tomato tart. I had never made a savory tart before but for some reason I was obsessing over making the perfect tomato tart. Long story short at around 9:30pm when I finally pulled the tart out of the oven and took my first bite…to my horror…I had to spit it out. It was disgusting. The only way I can describe the texture is to say it was kind of the consistancy of egg jello with a little tomato and a under cooked crust. DISGUSTING. I hate spending a long time in the kitchen only to wind up starving with nothing to eat but a quick hotdog after having wasted so many ingrediants on such a huge fail of a meal. Since my first savory tart didn’t work out I was determined to redeem myself. This tart did exactly that and more. It is one of, if not the best tarts I have ever eaten. The flavours come together creating little ( or big ) bites of heaven in my mouth. I have had this recipe bookmarked for some time now and can not explain how happy I am that I finaly made it. Thank you Smitten Kitchen for yet another amazing recipe.

1 package butter puff pastry sheets ( usualy come with 2 in the package )

1 small head of cauliflower, cut into bite sized pieces

1 large onion, sliced

4 tbsp olive oil (this is just a guide, use as much or as little as you need )

1 heaping tbsp dijon mustard

2 large eggs, slightly beaten

1/4 cup light cream ( or full fat if you feel it nesessary )

7oz cream cheese, room temp and cut into 6 cubes

3 tbsp regular fat plain yogurt

1/3 cup parmesan, grated

1 cup gruyere, gouda or swiss cheese

salt and pepper to taste

Preheat oven to 425, making sure the rack is positioned in the center of the oven. Toss the chopped cauliflower with olive oil and spread out on a baking sheet. Sprinkle with salt and pepper and bake for 40 min flipping half way through. Remove from oven and set aside.

Reduce oven temprature to 350.

Unroll your pastry and gently place one sheet in a 9 inch tart pan with a removable bottom making sure to press the pastry onto the bottom and up the sides. Trim any excess. Line the crust with a sheet of tinfoil then fill with pie weights or if you are like me and do not have pie weights you can use dried beans ( I used chickpeas ) bake for about 20 min then remove the weights and foil and continue to bake for another 5 min or until the crust is golden. remove from oven and set aside.

Heat a large skillet over medium-low heat. Add some olive oil and the onions. Sprinkle with salt and pepper and cook for 40 minutes or so, stir ocasionaly to prevent burning. You will know the onions are done when they turn that beautiful golden brown. Remove from heat.

In a stand mixer on medium speed mix together the cream cheese, cream and yogurt. On low speed mix in the egg. Lastly, fold in the shredded cheese of choice. I  used gouda because that’s what my husband heard me ask for when I called him and  said “please pick up gruyere or swiss” on your way home.

Spread the dijon over the bottom and sides of the tart shell. cover with a thick layer of onions. cover with cauliflower. Pour cheese mixture over the cauliflower and top with parmesan cheese. Place the tart on a baking sheet and bake for 40-50 min or until the center has set. I went for a run while the tart was baking. My husband says it neede about 48-50 min but I was not around to see the exact cooking keep an eye on it near the end. Remove from oven and Transfer to a rack. Allow to cool for about 15 minutes before serving. Serve with a heaping side of fresh green salad with a basic vinagrette. so good.

*Note – The origional recipe called for a few fancy ingredients I didn’t have and honestly dont think they will ever be regular ingredients in my kitchen. However if you happen to have gruyere and marscapone and truffel oil or salt sitting around please go to Smitten Kitchen and follow her recipe I know it will be amazing.

*Tip – Next time I will make my own crust as well as bake the cauliflower and carmalize the onions the day before. This will make the whole process far less time consuming, as making this tart took every second poppy was napping and a little more.

Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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