Onion and Blue CheeseTart

By Leite's Culinaria

Ingredients

1 1/2 pounds cipollini, boiling, or large pearl onions (peeled* (see *How to peel cipollini onions below) and quartered)
1/4 cup extra-virgin olive oil
1/4 cup loosely packed rosemary leaves
1 tablespoon finely sliced sage leaves
t tablespoon thyme leaves
1 teaspoon Kosher salt
2 cups all-purpose flour (plus more for the work surface)
1/4 teaspoon Kosher salt
12 tablespoons (6 oz) cold unsalted butter (cut into 1/2-inch (12-mm) cubes )
3 to 5 tablespoons ice water
1/2 cup whole-milk ricotta (drained if wet)
1 large egg yolk
1 tablespoon extra-virgin olive oil
1/4 cup crème fraîche
Pinch of kosher salt and freshly ground black pepper
1 large egg
1 teaspoon all-purpose flour
Pinch kosher salt
1/4 cup heavy cream
1/4 cup whole milk
1 tablespoon crème fraîche
1/2 pound Bleu de Gex, rind removed and cut into 1/4-inch slices ((you can substitute Stilton or Bleu d'Auvergne))

Prep Time30mins
Cook Time105mins
Servings8

Instructions

Prep the onions

Preheat the oven to 350°F (175C°).

In a small bowl, toss together the onions, olive oil, rosemary, sage, thyme, salt, and pepper. Spread the mixture in a single layer on a rimmed baking sheet and roast until the onions are softened and begin to color but still hold their shape, 45 minutes. TESTER TIP: If you used our nifty peeling trick for cipollini onions found beneath the recipe, you may find you can reduce the roasting time by as much as 15 minutes since the onions have been partially cooked.

Place the baking sheet on a wire rack to cool. Increase the oven temperature to 375°F (190°C) and adjust the oven rack to the middle position.

Make the tart dough

Dump the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles small peas, about 10 one-second pulses. While pulsing the mixer, drizzle 3 tablespoons ice water through the feed tube until the dough starts to come together. If the dough isn't coming together, add the remaining water, 1 tablespoon at a time. Don't overmix the dough.

Transfer the dough to a lightly floured work surface and form it 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

In a small bowl, whisk the ricotta, egg yolk, and olive oil until smooth. Stir in the crème fraîche and season with salt and pepper.

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 and flour mixture, whisking until smooth. Stir in the crème fraîche.

Assemble the tart

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 it 180° after 15 minutes.

Loosely cover the tart with foil and bake for another 15 minutes. If the pastry needs more color, increase the heat to 400°F (200°C), uncover the tart, and bake for 10 to 15 more minutes.

Cool the tart in its pan on a wire rack for at least 5 minutes. Slice and serve.