Caramelised Cauliflower Tart with Onion Purée & Crispy Shallots

Name: Caramelised Cauliflower Tart with Onion Purée & Crispy Shallots
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 3 medium onions; 4 sprigs thyme; 2 shallots; 1 egg yolk, for glazing; 370 g (13 oz) puff pastry; 85 g (3 oz) butter; ½ bulb garlic; 4 sprigs rosemary; 1 medium cauliflower; 1 bay leaf; 1 sheet parchment paper; Oil for deep frying; Good oil; Small bunch chives, chopped; 4 spring onions, sliced; 50 g (2 oz) cornflour; 50 ml (2 fl oz) milk

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a vegetable-based dish that packs a real punch. The skill here is to caramelise the cauliflower to perfection; add to this the onion purée, and you’ve given a whole new dimension to the dish. You could make it any size you wish, from a party bite to a main dish.

Ingredients

3 medium onions
4 sprigs thyme
1 bay leaf

Europe
United Kingdom
Vegetarian
Pie
Scotland

Method

First, make the onion purée. This is going to form the base of the tart and add moisture and huge flavour. Peel and finely slice the onions. Gently warm some good oil and a little splash of water in a pan, then add your onion, a sprig of thyme and the bay leaf. Season and cover with the lid.
Cook on a low temperature, but be careful not to colour it. Once the o