Cauliflower and caramelised leek tart (GF/V)

Ingredients

1 small head of cauliflower, cored, cut into 1-inch florets (Ettrick Gardens)
2 ½ Tablespoons olive oil, divided (Dunford Grove)
1 refrigerated gluten free pie crust
1 large leek, halved lengthwise, thinly sliced (Ettrick Gardens)
1 tablespoon Dijon mustard
2 large eggs (Agreeable Nature Eggs)
200g mascarpone or cream cheese
½ cup cream
¼ teaspoon ground white pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
¾ cup grated Parmesan cheese

Method

Position rack in centre of oven; preheat to 200°c.
Toss cauliflower with 1 tablespoon olive oil in large bowl, and spread over a large rimmed baking sheet, spacing apart.
Sprinkle with salt and pepper.
Roast 15 minutes; turn florets over. Continue roasting until tender.
Cool cauliflower, then thinly slice.
Reduce oven temperature to 180°c.
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 and keep at room temperature while you prepare the rest of the tart filling.
Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat.
Add the leek; sprinkle with salt and pepper.
Cook until leeks are a deep golden colour, stirring occasionally to keep from browning too much.
Cool slightly.
Brush bottom and sides of crust with mustard.
Spread leek in crust.
Arrange cauliflower evenly over the onion.
Set tart on rimmed baking sheet.
Whisk eggs, mascarpone, cream, seasoning and nutmeg together in medium bowl.
Stir in Gruyère.
Pour mixture over filling in tart pan; sprinkle with Parmesan.
Bake until tart is golden and centre is set, about 40 minutes.
Transfer to rack; cool 15 minutes before serving.

Comments

Thanks to Ettrick Gardens for providing the cauliflower and leeks used in the demonstration at the market

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