This dish is always on the menu during our cauliflower season. It is a perfect and simple dish for weekend brunch when served with a light side salad.


  • 1 Head cauliflower (Separated into 1 inch florets)
  • 1 Tablespoon truffle oil (or olive oil)
  • 1 Pie Crust (store-bought)
  • 1 Tablespoon Dijon Mustard
  • 1 Large yellow onion (julienned)
  • 2 Large eggs
  • 1 Cup Mascarpone cheese
  • 1/2 Cup Crème Fraiche
  • 1 Cup grated Gruyere cheese
  • Grated Parmesan to top tart


Step 1:

Place cauliflower florets in bowl and toss with truffle oil season with salt and pepper place on a baking sheet (flat and separated) and roast in a preheated 425 degree oven until cauliflower in tender and lightly caramelized. About 15-20 minutes

Step 2:

Caramelize onions in olive oil and season with salt and pepper.

Step 3:

Place eggs, mascarpone, crème fraiche in mixing bowl whisk until combined fold in Gruyere cheese, cauliflower florets and caramelized onions

Step 4:

Brush the bottom of a prebaked multigrain pie crust with Dijon mustard add Roasted cauliflower mixture top with grated Parmesan and bake at 325 degrees for 20-25 minutes or until custard is set and cheese is slightly browned on top.