A perfect appetizer to serve to a crowd, this creamy dish is a delightfully indulgent addition to holiday dinners.
For tart shell:
- 1 1/2 cups Cup4Cup flour or other gluten-free flour
- 1 teaspoon kosher salt
- 1/2 cup butter, cubed and cold
- 1 large egg
- 1/4 cup cold buttermilk
For mascarpone filling:
- 1/2 cup mascarpone cheese
- 1 large egg
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 1 head cauliflower, cut into small florets
- 2 tablespoons canola oil
- 2 teaspoons fresh parsley, chopped
- 1/2 cup almonds, toasted
- 1 lemon
- Place flour and salt into a food processor and pulse to evenly distribute. Add butter to flour mixture, pulsing until mixture resembles coarse meal. Place mixture into a large bowl and set aside.
- Combine egg and buttermilk together in a small bowl. Create a well in flour mixture, gradually whisk in egg mixture with a fork. Mix until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Using extra flour to prevent sticking, roll the dough to about 1/8-inch thick. Drape crust over a 9-inch round or 13x4-inch rectangular tart pan. Press dough gently into the corners of the pan. Trim away any overhanging dough.
- Bake in a preheated 350-degree oven until the edges are light golden brown. Remove and cool.
- Turn oven up to 425 degrees. Toss cauliflower florets with 2 tablespoons canola oil in a bowl. Spread florets onto a baking sheet and bake until florets are deep golden brown, stirring frequently to prevent burning.
- Meanwhile, mix together mascarpone cheese, egg and salt until smooth. Season to taste with pepper. Spread mascarpone filling evenly into tart shell. Bake for 6 to 8 minutes until filling has just set and is golden brown. Remove from the oven.
- Place roasted cauliflower florets into a bowl and toss with chopped parsley and almonds. Season to taste with salt.
- Place cauliflower mixture on top of tart. Bake for another 5 to 8 minutes to heat through. To serve, zest lemon over tart, slice and enjoy.
- Recipe provided by Lena Kwak, founder of Cup4Cup.