TART OF HEIRLOOM BULB ONIONS, RAINBOW RADISHES, & PURPLE CAULIFLOWER

What a wonderful way to get creative with the beautiful vegetables from your local farmer’s market—with this easy-to-make carmelized tart!

METHOD

First I’ll take you through the method, then I’ll show you photographs of each step.

  1. Roll out two sheets of puff pastry until able to lay over the 9x14 baking dish - place in refrigerator until ready to finish for baking

  2. Slice bulb onions into strips

  3. Slice radishes into disks

  4. Separate buds of cauliflower

  5. Toss leeks and radishes with olive oil

  6. Place leeks and radishes on flat baking dish and sprinkle with kosher salt

  7. Roast leeks and radishes in oven reheated to 400F until soft and starting to turn brown on the edges of the onions (about 15 minutes)

  8. Heat some clarified butter in a cast iron pan; when heated add cauliflower buds and pan roast until edges start to brown.

  9. Remove cauliflower from heat and place in preheated oven (once the onions and radishes are out).

  10. Roast cauliflower until sizzling and edges turning more golden brown (about 15 minutes)

  11. Once vegetables are roasted and ready, melt some clarified butter and coat the baking dish… I used a flat ceramic cookie sheet (right)

  12. Arrange vegetables on bottom of pan, and remember when you flip the finished dish (right) the vegetables on the bottom of the baking dish will create the art you are working on

  13. Heat the skillet used to roast the cauliflower over medium heat

  14. When heated, add ¼ cup white wine balsamic, or vinegar

  15. Let vinegar reduce for about 2 minutes

  16. Add 4 tablespoons butter, 2 tablespoons sugar and dissolve with reduced vinegar

  17. Add about 1.2 teaspoon of thyme - if using fresh, add 1 teaspoon… you can also add some white pepper here

  18. Adjust with salt

  19. Allow to cool, then drizzle cooked sauce over vegetables

  20. Sprinkle vegetables with grated dry cheese… I used Manchego, but Parmesan, Asiago, or Romano, will also work

  21. Take chilled puff pastry and lay on top of vegetables

  22. Using fork, tuck edges of pastry under the perimeter of the tart to create an edge

  23. Slit the puff pastry in several places to allow steam to escape while baking

  24. Bake in 400F preheated oven for about 35 minutes, or until the pastry has risen and turned golden brown

  25. Remove from oven and allow to cool before inverting onto baking sheet for final plating (right)


Food Porn, RecipesPatrick BartlettComment