Prep 40 mins
Cook 1 hr
by Suzanne Goin of Lucques, Los Angeles, CA
- 1 1⁄2 lbs cipollini onions, peeled and quartered
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup loosely packed rosemary
- 1 tablespoon sliced sage leaf
- 1 tablespoon thyme leaves
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 cups all-purpose flour
- 1⁄4 teaspoon kosher salt
- 6 ounces cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons ice water
- 1⁄2 cup whole milk ricotta cheese, drained if wet
- 1 large egg yolk
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup creme fraiche
- 1 pinch of kosher salt & freshly ground black pepper
- 1 large egg
- 1 teaspoon all-purpose flour
- 1 pinch kosher salt
- 1⁄4 cup heavy cream
- 1⁄4 cup whole milk
- 1 tablespoon creme fraiche
- 1⁄2 lb Stilton cheese
- Prepare the onions.
- Preheat the oven to 350°F (175C°). In a small bowl, toss together the onions, olive oil, rosemary, sage, thyme, and salt and pepper. Spread the mixture in a single layer on a baking sheet. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove the pan to a rack.
- Make the pastry.
- Place the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, about 13 to 15 one-second pulses. With the machine running, add the ice water and process just until the dough starts to come together. Don’t over-mix. Transfer the dough to a lightly floured work surface and form into a disc with your hands. Roll out the dough into a 13-inch circle, then ease it into a 10-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and refrigerate for 30 minutes.
- Make the filling.
- Whisk the ricotta, egg yolk, and olive oil in a small bowl until smooth. Stir in the crème fraîche and season with salt and pepper. Set aside.
- Make the royale.
- Whisk the egg, flour, and salt in a small bowl. Heat the cream and milk in a small saucepan until hot but not boiling, then slowly add it to the egg-flour mixture, whisking until smooth. Stir in the crème fraîche. Set aside.
- Bake the tart.
- Raise the oven temperature to 375°F (190°C). Place the rack on the bottom third of the oven. Spread the filling evenly in the tart shell. Scatter 3/4 of the onions in the tart shell and drizzle with the royale. Arrange the slices of cheese on top. Dot with the remaining onions.
- Bake the tart for 30 minutes, rotating 180 degrees after 15 minutes. Cover with aluminum foil and bake for 15 more minutes. For a deep golden brown crust, increase the heat to 400 degrees, leave the tart covered and bake for 10 to 15 more minutes. Cool on a rack. Serve warm.
We loved this wonderful savory dish alongside our turkey and dressing. I do wonder why the instructions have you go to the trouble of buying unsalted butter and then adding salt back in or using whole milk and heavy cream in equal parts...isn't that just half and half after all? Whatever...it will go to my hard copy file and be made again some day. Thanks.