Pie with onions and cauliflower
Description
The recipe won't take much time. You can prepare the onion and cabbage for this pie in advance and store them separately in containers in the refrigerator. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Cut the cauliflower into small florets. Thinly slice the onion. Preheat the oven to 220 degrees with the rack in the center. In a large bowl, toss the cauliflower with 2 tablespoons of olive oil. Spread onto a baking sheet, season with salt and pepper, and roast for 25 minutes until browned and the cauliflower is tender.
- 2
Step 2
2. Let the cabbage cool, then thinly slice and drizzle with truffle oil. Reduce the oven temperature to 175 degrees.
- 3
Step 3
3. Place the ready pie crust into a removable baking pan. Cover with foil, place dried beans on top, and bake for 20 minutes. Remove the foil and beans, then bake until golden, about 5 minutes more. Let cool. Keep the oven temperature constant. Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook for 30-40 minutes, stirring occasionally, until golden brown. Let cool slightly.
- 4
Step 4
4. Using a knife or a brush, spread mustard on the bottom and edges of the pie crust.
- 5
Step 5
5. Place the onion on top, then the cauliflower.
- 6
Step 6
6. Whisk eggs, mascarpone, cream, and pepper in a bowl. Add Gruyère cheese. Pour the mixture over the cabbage and sprinkle with Parmesan. Bake until golden, about 40 minutes.
- 7
Step 7
7. Let cool on the rack for 15 minutes before serving.