Cipollini and Bleu de Gex Tart

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.–Suzanne Goin

LC Don't Get the Blues over Bleu Note

Bleu de Gex. What the hell is that, right? We asked the same thing–and more important, where can we find it? A scouring of New York City cheese shops and came up empty-handed. (Well, not really we had a refrigerator full of lovely cheeses….) If you can’t find the marvelous B de G cheese, fret not. You can substitute Bleu d’Auvergne (another illusive cheese), or good old Stilton. Trust us, your tart will be just as delicious, just as creamy, just as requested.

  • Let the roasted cippolini onions cool
  • Flour the work surface--well
  • Roll out the dough carefully, patching any tears or breaks
  • Tuck the dough into the pan, pressing it into the edges
  • Trim the excess dough from the pan using the back of a knife
  • Give the dough a last minute check, make sure it's an even thickness
  • Pour in the filling and add half the onions
  • Drizzle the royale over the onions
  • Slice the blue cheese and and break it into pieces
  • Arrange the rest of the onions and top with the blue cheese pieces
  • Get in close and sigh at your creation while it cools on a rack

Special Equipment: 10-inch tart pan with a removable bottom

Cipollini and Bleu de Gex Tart Recipe

  • Quick Glance
  • 30 M
  • 2 H, 10 M
  • Serves 8 to 10


  • For the cipollini
  • 1 1/2 pounds cipollini onions, peeled 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
  • For the tart dough
  • 2 cups all-purpose flour
  • 1/4 teaspoon Kosher salt
  • 12 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 3 to 5 tablespoons ice water
  • For the filling
  • 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
  • For the royale
  • 1 large egg
  • 1 teaspoon all-purpose flour
  • Pinch of 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, (Stilton or Bleu d’Auvergne may be substituted)


  • Prepare the cipollini
  • 1. 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 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 to cool.
  • Make the tart dough
  • 2. 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 small peas, about 10 one-second pulses. While pulsing the mixer, drizzle 3 tablespoons of the ice water through the feed tube until the dough starts to come together. Use the remaining water–one tablespoon at time–if needed. Don’t over-mix.
  • 3. 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.
  • Make the filling
  • 4. 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.
  • Make the royale
  • 5. 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.
  • Bake the cipollini tart
  • 6. Raise the oven temperature to 375°F (190°C). Place the rack on the bottom third of the oven.
  • 7. Bake the tart for 30 minutes, rotating 180 degrees after 15 minutes. Cover the tart with foil and bake for another 15 minutes. If the pastry need more color, increase the heat to 400°F (200°C), leave the tart covered and bake for 10 to 15 more minutes. Cool on a rack. Serve warm.
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