Cauliflower Tart

• Tart Crust adapted from 101 Cookbooks
• 1 teaspoon Fine grain Sea Salt
• 1/2 cup All purpose Flour
• 1/2 cup Whole Wheat flour
• 1/2 cup Unsalted Butter well chilled and cut into pieces
• 2 cups grated pecorino and parmesan chhese
• 1/4 cup chopped chives
• 2 tablespoons ice water
• 2 tablespoons olive oil
• Filling for tart
• 1 large onion sliced
• 3-4 cloves garlic sliced into slivers
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Extra virgin olive oil
• pinch Sea Salt
• 3/4 cup Dutch Parrano Cheese
• 3/4 cup Gruyere Cheese
• 1 Head of Cauliflower cut into tiny florets and roasted

1. preheat the oven to 350rnMake the tart crust(s):rnPlace both flours, butter, and cheese in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Add the chopped chives. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.rnrnBake the tart crust:rnPull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.rnThis crust recipe is adapted from Heidi Swanson at 101 Cookbooks.
2. Carmelize onions and garlic, add thyme and salt.rnAdd grated cheese to pie shell, top with carmelized onion mixture and finally with cauliflower florets. Bake 10 minutes in a 450 degree oven. Serve warm.

cookbooks, salt, flour, whole wheat flour, butter, pecorino, chives, water, olive oil, filling, onion, garlic, thyme, extra virgin olive oil, salt, parrano cheese, gruyere cheese, cauliflower

Taken from food52.com/recipes/10093-cauliflower-tart (may not work)