Cipollini and Bleu de Gex Tart

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Suzanne Goin of Lucques, Los Angeles, CA | Serves 8 to 10

Don’t look at the long list of ingredients for this cipollini tart and think for a minute this is a difficult recipe, because it’s not. But it’s without a doubt one of the finest ones on our blog. I’ve made if for what seems like a ballroom full of guests, and everyone can’t get enough.

There’s is one small caveat, though: Bleu de Gex isn’t the easiest cheese to find. But do some investigative work in your local markets, because the difference it makes is noticeable.—David Leite

Cipollini and Bleu de Gex Tart Recipe

Directions

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

2. 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.