Cipollini And Bleu De Gex Tart

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 prepare the onions.
• 2 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.
• 3 make the pastry.
• 4 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.
• 5 make the filling.
• 6 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.
• 7 make the royale.
• 8 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.
• 9 bake the tart.
• 10 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.
• 11 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.