Culinary Institute of America Recipe
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Roasted Cauliflower, Gruyère, and Parmesan Tart

When cauliflower is roasted, its flavor is heightened and becomes buttery sweet. Combined here with nutty, earthy Gruyère and Parmesan, this is a tart not to be missed.



Makes one 9-inch tart

  • One 9-inch pie crust, fitted into a 9-inch tart pan and chilled
  • 1 small cauliflower (about 12 oz), cut into bite-size florets
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1/2 tsp mustard powder
  • 3/4 cup coarsely grated Gruyère, packed
  • 1/4 cup grated Parmesan, packed


  1. Preheat the oven to 400°F.
  2. In a medium bowl, toss the cauliflower with the oil, 1/4 teaspoon of the salt, and the pepper. Spread the cauliflower in an even layer on a rimmed baking sheet and roast until soft and golden brown, 20 to 30 minutes. Remove the pan from the oven and place it on a cooling rack.
  3. Line the chilled crust with lightly oiled or sprayed parchment and fill with weights. Partially blind bake the crust until it is a matte, pale golden color, 15 to 20 minutes. Transfer the crust to a cooling rack and remove the weights and parchment. Reduce the oven temperature to 350°F.
  4. In medium bowl, combine the sour cream, heavy cream, eggs, the remaining 1/2 teaspoon salt, and the mustard powder and whisk until thick and smooth.
  5. Sprinkle half of the Gruyère and Parmesan over the bottom of the prepared crust and arrange the cauliflower in an even layer over the cheeses. Pour the sour cream mixture over the cauliflower and sprinkle with the remaining cheeses.
  6. Bake until the center of the tart is just set and the edges are golden brown, 20 to 25 minutes. If more top color is preferred, switch the oven to a broil setting and broil for 3 to 4 minutes, or until the cheeses begin to brown.
  7. Remove the tart from the oven and place it on a cooling rack.
  8. Serve warm or at room temperature.

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