For Tart Shell:
1 ½ cups Cup4Cup flour
1 teaspoon kosher salt
½ cup butter, cubed and cold
1 large egg
¼ cup cold buttermilk
For Mascarpone Filling:
½ cup mascarpone cheese
1 large egg
¼ teaspoon kosher salt
Freshly ground pepper, to taste
1 head cauliflower, cut into small florets
2 tablespoons canola oil
2 teaspoons fresh parsley, chopped
¼ cup sliced almonds, toasted
Kosher salt, to taste
1. Place the flour and salt into a food processor and pulse to evenly distribute.
2. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse meal. Place mixture into a large bowl and set aside.
3. Combine the egg and ¼ cup buttermilk together in a small bowl.
4. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork. Mix the dough until it forms a ball.
5. Wrap dough in plastic wrap and rest in the refrigerator for 30 minutes. Using extra Cup4Cup flour to prevent sticking, roll the dough to about 1/8-inch thick. Drape the crust over a 9-inch round or 13”x4” rectangular tart pan. Press the dough gently into the corners of the pan. Trim-away any overhanging dough.
6. Bake in a preheated 350˚F oven until the edges of the tart are light golden brown. Remove and cool.
7. Turn oven up to 425˚F.
8. Toss the cauliflower florets with 2 tablespoons canola oil in a bowl. Spread florets onto a baking sheet and bake until florets are deep golden brown, stirring frequently to prevent burning.
9. Meanwhile, mix together the mascarpone cheese, egg and salt until smooth. Season the mixture to taste with pepper.
10. Spread the mascarpone filling evenly into the tart shell. Bake for about 6-8 minutes until the filling has just set and is golden brown. Remove from the oven.
11. Place the roasted cauliflower florets into a bowl and toss with the chopped parsley and almonds. Season the mixture to taste with salt.
12. Place cauliflower mixture on top of the tart. Bake for another 5-8 to heat the cauliflower mixture through.
13. To serve, zest the lemon over the tart, slice and enjoy.