This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats. 

Cauliflower tartlets

1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets

2 1/2 tablespoons olive oil, divided

1 tablespoon truffle oil

Pack of 24 mini filo cups

1 small leek, halved lengthwise, thinly sliced

1 Tablespoon Dijon mustard

1 Tablespoon of Hellman’s Mayo

1/4 teaspoon ground black pepper

Pinch of ground nutmeg

1 cup grated Gruyère cheese

3/4 cup grated Parmesan cheese

Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes. While Cauliflower is roasting.

Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add leek; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 10 minutes.

In food processor, add cauliflower, leek, truffle oil, cheeses, Dijon, nutmeg and mayo. “Pulse” until rough puree.

Fill the filo cups with this mixture, and bake at 30 for 4-6 minutes.

Alison Milwe-Grace

Wilton, Connecticut