Mini Cauliflower Tarts with Potato Gruyere Crust and Bacon Parmesan Crumb Topping

panningtheglobe.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: Equipment:

12 cup muffin tin

subheading: For The Potato Gruyere Crust:

1¾ pounds Idaho® russet potatoes, unpeeled ( 3 medium)

8 ounces gruyere cheese, grated (divided)

½ cup low fat plain Greek yogurt

2 tablespoons Dijon mustard

subheading: For The Cauliflower Filling:

2 tablespoons unsalted butter, plus more to grease the muffin cups

1 tablespoons olive oil

1 medium yellow onion, finely chopped

1 tablespoon minced garlic ( 2 large cloves)

4 cups chopped cauliflower florets (½-inch pieces)

1½ teaspoons Aleppo pepper, divided (If you can’t find Aleppo Pepper you can substitute a mix of 1 part crushed red pepper flakes with 1 part Hungarian sweet paprika)

Kosher salt

3 large eggs

6 tablespoons low fat milk

subheading: For The Toppings:

6 strips crisp-cooked bacon, finely chopped (For vegetarian tarts, omit bacon and substitute an additional ¼ cup parmesan cheese)

2 tablespoons finely grated imported parmesan cheese (I recommend Parmigiana Reggiano)

Directions at panningtheglobe.com

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