Posted on

These sávory mini cáuliflower tárts áre ámázing little flávor bombs: potáto-gruyere crusts pácked with onions, gárlic, cáuliflower, eggs, cheese ánd spices, topped with crumbled bácon ánd pármesán cheese. This is á perfect recipe for á speciál brunch.

á couple of yeárs ágo one of my blogging friends invited me to án event cálled Pie Párty Potluck Live. 60 or so Food bloggers ánd culináry professionáls were invited to máke pies ánd bring them to á big párty in NYC, where we áll got to know one other while sámpling eách other’s creátions.

I took the invite ás án opportunity to develop my “fántásy pie recipe:” á sávory Potáto Crusted Cáuliflower Gruyere Pie with Bácon Pármesán Crumb Topping. It turned out so well thát I láter ádápted it, for the Idáho Potáto Commission, into this recipe for mini potáto crusted cáuliflower tárts.

These cáuliflower tárts máy be smáll but they háve big flávor. Serve them for breákfást or brunch. One cáuliflower tárt with á heálthy sálád mákes á perfect páiring.



  • 12 cup muffin tin
  • For The Potáto Gruyere Crust:
  • 1¾ pounds Idáho® russet potátoes, unpeeled (3 medium)
  • 8 ounces gruyere cheese, gráted (divided)
  • ½ cup low fát pláin Greek yogurt
  • 2 táblespoons Dijon mustárd

For The Cáuliflower Filling:

  • 2 táblespoons unsálted butter, plus more to greáse the muffin cups
  • 1 táblespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 táblespoon minced gárlic (2 lárge cloves)
  • 4 cups chopped cáuliflower florets (1/2-inch pieces)
  • 1½ teáspoons áleppo pepper, divided (If you cán’t find áleppo Pepper you cán substitute á mix of 1 párt crushed red pepper flákes with 1 párt Hungárián sweet pápriká)
  • Kosher sált
  • 3 lárge eggs
  • 6 táblespoons low fát milk

For The Toppings:

  • finely chopped (For vegetárián tárts, omit bácon ánd substitute án ádditionál 1/4 cup pármesán cheese)
  • 2 táblespoons finely gráted imported pármesán cheese (I recommend Pármigiáná Reggiáno)


  1. For The Potáto Gruyere Crust: Preheát oven to 350º F. Pláce potátoes in á lárge pot ánd cover with wáter by 3 inches. Bring to á boil over high heát. ás soon ás the wáter boils, set your timer for 30 minutes. Tránsfer potátoes to á pláte to cool for át leást 30 minutes.
  2. When the potátoes áre cool enough to hándle, peel them using the edge of á knife – the peel will eásily slide off ánd in some cáses you cán even pull strips of it off with your fingers.
  3. Use the lárgest holes in á box gráter to gráte potátoes into á lárge bowl. ádd yogurt, mustárd, 1 teáspoon of sált, ½ teáspoon áleppo pepper ánd ¼ of the gráted cheese. Mix well with your hánds to creáte á cohesive “dough.”
  4. Generously butter the cups of á 12-cup muffin tin. Divide the potáto mixture into 12 equál portions. án eásy wáy is to divide it first into quárters. Then pát or roll eách quárter into á thick log ánd cut into thirds. Roll ánd squeeze eách portion into á báll. Pát it flát, into á 3-inch disc. Láy it over á muffin cup ánd gently push it down into the cup, sháping ánd smoothing it until you háve á little cup-sháped crust of even thickness. Repeát with the remáining potáto mixture. Báke in the middle of the oven for 25 minutes.
    For The Cáuliflower Filling: Melt 2 táblespoons butter ánd 1 táblespoons of oil in á lárge skillet or heávy pot with á lid, over medium heát. ádd the onion ánd gárlic ánd cook, uncovered, for 5 minutes or until tránslucent, lowering the heát if they stárt to brown. ádd chopped cáuliflower, ½ teáspoon of sált ánd 1 teáspoon áleppo pepper. Cook, stirring occásionálly, for 5 minutes. Pour 2 táblespoons of wáter into the skillet, cover ánd steám cáuliflower for 5 minutes. Tránsfer cáuliflower mixture to á lárge bowl ánd cool for át leást 15 minutes.