French Emmental & Roscoff onion tart with a beurre blanc sauce

Serves: 6-8
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Easy

Sweet and nutty, Emmental goes perfectly with the fresh, zingy flavour of onions – and what better onions to use than the famous Roscoff onions? Chef Dez Turland , a previous Vive le Cheese winner, shares his recipe for Emmental and Roscoff onion tart with a beurre blanc sauce, perfect for a light lunch or supper.

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Ingredients

• 200g French Emmental cheese
• 500g Roscoff onions, thinly sliced
• 150g Coppa ham, pre-sliced
• 100g unsalted butter
• 2 egg yolks
• 5 filo pastry sheets

For the beurre blanc

• 150ml Cornish Rattler cider
• 100g unsalted butter – cold
• 100g double cream
• 30g shallots
• 10g rosemary

Directions

1Start by melting half the butter and brush each filo pastry sheet. Line a 10in flan ring by layering the pastry sheets on top of each other and cook in the oven at 175C for approximately 10 minutes or until they are golden brown.

2For the filling, melt the remainder of the butter in a saucepan, add the onions and cook until soft. Remove from the heat and allow them to cool slightly, then mix in the French Emmental and egg yolks. To fill the tart, start with a layer of Coppa ham in the bottom, then alternate layers of the French Emmental mix and Coppa ham, finishing with the French Emmental mix. Return to the oven and cook for 20 minutes at 175oC.

3For the sauce, add a small amount of the butter to a pan, add the shallots and rosemary and cook until soft. Add the Rattler cider and reduce by half, then add the double cream and bring to the boil. Whisk in the cold butter and keep warm.

Originally published on our sister site, FrenchEntrée