Mustard-Cauliflower Tart

I’m getting back to that point in the year where I over-commit myself. That point where I a things like, oh you need a blog post by thus and such a date – of COURSE I CAN DO IT. Then I forget. Or the product I’m reviewing/creating a recipe for arrives in the mail and I’ve totally forgotten what it’s for and the original, magical, wonderful recipe I had planned for said item goes out the window and something entirely new shows up on the table instead. I’m not saying this is uncommon, actually just the opposite – it happens ALL THE TIME. Not because I miss deadlines, though that sometimes happens too, but because I forget to write down my brilliant idea to creatively use whatever I’ve been thinking on. I’ve been getting better, at least a bit – now I email myself or write stuff down on random scraps of paper when I come up with them. I mention this craziness to point out that I am entirely fallible (but don’t tell Kaylee), and because of this last night’s dinner was a cauliflower tart as opposed to the initial goat cheese cheesecake I came up with.

So here we are now. Cauliflower tart and not a goat cheese cheesecake. The cheesecake would have had a pretzel crust and a mustard drizzle. It would have been ultra rich and delicious. But then I did some research – apparently goat cheese cheesecake is bizarre, a little too rich and more like a spreadable warm cheese than anything else. So I came up with something else – this tart. This tart was delicious it was layers of perfect flavor – from the mustard infused tart crust to the maple glazed caramelized onions to the crispy swiss cheese browned and bubbling on the top.

I plotted this tart after a tweet from Stonewall Kitchen saying they were conducting a blogger contest using their mustards. I immediately tweeted them my interest. I asked for the Maine Maple Champagne mustard – as a Maine kid I gravitated to this because it brought me back to my love of Maine, my love of maple, and, of course, my love of mustard.

Mustard and Cauliflower Tart

Note: This tart is my own creation though the idea is a morphing of one from Epicurious.

For the Crust:

For the Tart:

  • 3 Tbs Stonewall Kitchen Maine Maple Champagne Mustard, separated
  • 1 medium onion, sliced into thin half moons
  • 2 Tbs butter
  • 1 Tbs good maple syrup (I like grade be best)
  • 1 half head of cauliflower, cut into 1 inch florets
  • 1 1/2 cup of shredded swiss cheese
  • 2 eggs
  • In the bowl of a food processor combine the flour and butter. Use the pulse feature and blend 3-4 times. You should be able to see the butter bits in the flour.
  • Add the tablespoon of mustard to the butter/flour mixture in the food processor, pulse this for a minute until fully incorporated.
  • Add water, one tablespoon at a time until the dough just starts to come together.
  • Roll the dough out so it will cover the bottom and sides of a removable bottom tart pan and then line the pan.
  • Melt the butter in skillet over medium heat.
  • Gently spread the onions out in as thin a layer as possible over the melted butter in the skillet. Allow the onions to sweat over medium heat until they are translucent (about a minute).
  • Drizzle the syrup over the onions and allow them to caramelize slowly over a 15-20 minute period, stirring every few minutes.
  • While the onions cook preheat your oven to 350 degrees farenheit.
  • spread 2 Tbs of mustard on the bottom of the tart.
  • Once the onions are fully caramelized spread them over the mustard slicked tart evenly.
  • Place the pieces of cauliflower over the tart in a single layer until the onions are covered – this takes about half a head of cauliflower, though you could use more if you liked. Sprinkle the whole thing with the shredded Swiss cheese.
  • In a small bowl combine the eggs and remaining tablespoon of mustard. Blend this with a fork, like making scrambled eggs. Pour the egg/mustard mix over the whole tart as evenly as possible (you should get a good swirl).
  • Bake the tart for 35-40 minutes, until the cheese is brown and bubbly and the crust if golden on the edges.
  • Serve the tart with a light salad and a drizzle of mustard.
  • Enjoy!
I was given this mustard to create a recipe with for Stonewall Kitchen. All opinions listed here are my own.

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