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A New Day

March 21, 2011

There are certain childhood memories that stay with us, no matter how old we get.  For me the ritual of Lent, including not eating meat on Friday and giving something up as a personal sacrafice, are strong memories.  So despite no longer being a practicing Catholic, I have continued to follow those traditional Lenten observations.  This year I decided not to give anything up, but to embrace better eating habits.  I’m looking for moderation in my diet so I’m not eliminating desserts or sauces or higher calorie items, I’ll balance them with the rest of my meals throughout the day. 

Starting with this recipe, I’ll be including calorie information and Weight Watchers PointsPlus Points at the end of each recipe.  The calorie information is created using SparkRecipes recipe calculator and the WW Points are determined from the nutrition information.  If you find an error in the calculations, let me know and I’ll double-check my data.

This tart is really, really good.  It’s rich and decadent with mascarpone cheese and caramelzied onions and makes a terrific appetizer or add a salad and it’s perfect for dinner.

Cauliflower and Caramelized Onion Tart
Adapted from Bon Appetit, March 2007

Serves 8

1 small head cauliflower (about 1 pound), cored and cut into 1-inch florets
2-1/2 tbsp olive oil, divided

1 refrigerated pie crust or, homemade crust for a 9″ tart pan

1 large onion, halved lengthwise and thinly sliced

1 tbsp Dijon mustard
1- 4 oz container Egg Beaters
8 oz mascarpone cheese
1/2 cup 2% milk
Pinch of ground nutmeg
1 cup grated Gruyere cheese
1/3 cup grated Parmesan cheese

Position rack in center of oven; preheat to 425°F.  Toss cauliflower with 1 tablespoon olive oil in large bowl.  Spread on large rimmed baking sheet, making sure not to crowd the florets.  Sprinkle with salt and pepper.  Roast 15 minutes; turn florets over.  Continue roasting until tender, about 25 minutes longer.  Cool cauliflower, then give the florets a rough chop.  Reduce oven temperature to 350°F.

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.  Line pie crust with foil and fill with pie weights.  Bake crust at 350°F for 20 minutes.  Remove foil and pie weights then bake until crust is golden, about 5  more minutes.  If the crust starts to bubble up, press with the back of a fork.  Cool crust. 

Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat.  Add onion; sprinkle with salt and pepper.  Cook until onion is deep golden brown, stirring occasionally, about 40 minutes.   

When you’re ready to assemble the tart, brush bottom and sides of crust with Dijon mustard.  Spread onion in crust the arrange cauliflower evenly over the onions.  Set tart on rimmed baking sheet.  Whisk Egg Beaters and next 3 ingredients in medium bowl.  Stir in Gruyère.  Pour mixture over filling in tart pan; sprinkle with Parmesan.  Bake until tart is golden and center is set, about 40 minutes.  Transfer to rack and cool 15 minutes before serving.

The cauliflower, caramelized onions and crust can all be prepared up to one day in advance.  Store the cauliflower and onions, wrapped separately, in the refrigerator.  Wrap the crust and leave at room temperature.

Calories – 368
Total Fat – 30g
   Saturated Fat – 14.1g
Cholesterol – 60.5g
Total Carbohydrate – 4.9g
   Dietary Fiber – 1.2g
Protein – 17.6g

Weight Watchers PointsPlus – 10

One Comment leave one →
  1. Krista Parsons permalink
    March 21, 2011 6:56 pm

    Boy that sure looks good Maureen, the browning on top with the creamy insides – wish I had some right now 🙂

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