These savory mini cauliflower tarts are amazing little flavor bombs: potato-gruyere crusts packed with onions, garlic, cauliflower, eggs, cheese and spices, topped with crumbled bacon and parmesan cheese. This is a perfect recipe for a special brunch.
A couple of years ago one of my blogging friends invited me to an event called Pie Party Potluck Live. 60 or so Food bloggers and culinary professionals were invited to make pies and bring them to a big party in NYC, where we all got to know one other while sampling each other's creations.
I took the invite as an opportunity to develop my "fantasy pie recipe:" a savory Potato Crusted Cauliflower Gruyere Pie with Bacon Parmesan Crumb Topping. It turned out so well that I later adapted it, for the Idaho Potato Commission, into this recipe for mini potato crusted cauliflower tarts.
These cauliflower tarts may be small but they have big flavor. Serve them for breakfast or brunch. One cauliflower tart with a healthy salad makes a perfect pairing.
The crusts of these cauliflower tarts are as flavorful as the filling. They're made from Idaho russet potatoes that are boiled in their jackets, cooled, peeled, grated, and mixed with gruyere cheese, yogurt, and mustard, to form a potato dough. The dough is pressed into muffin tin cups and pre baked for 25 minutes.
While the potato crusts are baking, you can sauté the filling ingredients: onions, garlic, cauliflower and spices. The cooked vegetables are mixed with eggs, milk and more gruyere cheese.
The filling is poured into the prepared crusts and baked, and the bacon parmesan topping is added at the end.
Cauliflower tarts can be served warm from the oven or at room temperature.
If you prefer one big pie over 12 little tarts, check out this very similar recipe, for a potato crusted cauliflower gruyere pie.
Here's the recipe for mini cauliflower tarts with potato gruyere crust and bacon parmesan crumb topping. If you make this, I hope you'll come back to leave a review and let me know how it turned out.Print