This classic Roquefort and caramelized onion tart recipe is layered with complex flavors: salty, piquant cheese, mellow, sweet onions, and rich eggs and cream. Baked into a flaky pastry shell, the combination is nothing less than irresistible. Originally from the caves of Mont Combalou, tangy Roquefort cheese is protected by the first ever A.O.C., or controlled term of origin. If you can't find true Roquefort in your market, ask your grocer for a good quality blue cheese.
Cook's note: Use a store bought shell or homemade pate brisee for the pastry; either one turns out beautifully.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
- 1 layer pastry dough
- 3 medium onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon granulated sugar
- 2/3 cup Roquefort cheese, crumbled
- 4 eggs
- 1 cup half and half
- 1/2 teaspoon dried thyme, crushed
- ¼ teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Line the pastry with parchment paper, fill it with dry beans, and then bake it for 15 minutes. Remove the pan from the oven and allow it to cool for 10 minutes. Remove and discard the beans.
In a large skillet set over low heat, melt the butter and cook the onions in it for 20 minutes, until they're tender. Turn the heat up to medium-high and sprinkle the sugar across the onions. Sauté the onions and sugar until the mixture turns golden brown.
Layer the caramelized onions and crumbled Roquefort cheese onto the bottom layer of the pastry. Beat together the eggs, half and half, thyme, salt, and pepper. Pour the egg mixture over the onions and cheese. Bake the tart for 35-40 minutes, until the eggs are set in the middle. Cool slightly and serve.
This Roquefort and caramelized onion tart makes 8 servings.