Cipollini and Bleu de Gex Tart

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. It’s without a doubt one of the finest recipes on our blog. I’ve made if for what seems like a ballroom full of guests and no one can ever seem to get enough.

I do have one small caveat, though. Bleu de Gex isn’t the easiest cheese to find. Do some investigative work in your local markets, because the difference it makes is noticeable.–David Leite

LC The Bleus Note

Bleu de Gex. Wondering what the heck is that? To be truthful, we asked ourselves the same thing the first time we encountered this recipe. More importantly, we also asked where can we find it? A scouring of New York City cheese shops left us empty-handed. (Well, not really, as we had a refrigerator full of some truly lovely cheeses…) If, like us, you can’t find the marvelous Bleu de Gex cheese, fret not. You can order it from Or you can substitute Bleu d’Auvergne (another elusive cheese) or good old Stilton. Trust us, your tart will still be delicious, creamy, and requested time and again by friends and family.

Cipollini and Bleu de Gex Tart

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

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


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  • 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 (6 ounces) 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 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 the cipollini
  • 1. Preheat the oven to 350°F (175C°).
  • 2. 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, about 45 minutes. Place the baking sheet on a wire rack to cool.
  • 3. Raise the oven temperature to 375°F (190°C) and adjust the rack to the bottom third of the oven.
  • Make the tart dough
  • 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 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 time. Don’t overmix the dough.
  • 5. 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.
  • 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.
  • Make the royale
  • 7. 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 cipollini tart
  • 8. 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.
  • 9. 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), leave the tart covered, and bake for 10 to 15 more minutes. Cool on a rack for a few minutes before slicing and serving.

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  1. I found this recipe just now as it was mentioned in David’s Halloween blahg. I can’t even believe that you know about “bleu de Gex”!!!!! Gex is a tiny, fairly ugly nowhere place at the foot of the Jura mountains, on the French/Swiss border, just outside Geneva (where I live). It is known by locals as that it where everyone in the area on the French side of the border has to go to take their driving test. The two best things about Gex are the fabulous view of the Mont Blanc, and their, as I have just discovered famous blue cheese. I am not surprised though that it is hard to get hold of as I think their annual production can only be about 3kgs. (Only joking for those French cheese makers reading this blog….) It is however delicious and one of my favourite blue cheeses and I am definitely going to try this recipe this week!

    1. Tamara, yes, it is a marvelous cheese! To be completely frank, I’d never heard about it until Suzanne Goin, the chef, mentioned it to me. I simply HAD to get my hands on it to make the recipe. I hope you like the tart!

  2. This is one of the best-looking tarts I’ve ever seen. And the combination of cipollini onions with blue cheese is amazing. The flavors and ingredients melt together beautifully. Using a mild blue cheese allows it to take on a subtlety when baked so it doesn’t overwhelm the onions. It’s brilliant. I’ve just made it again after a few years and it’s definitely legit! I’m a quiche fanatic, and this one is maybe the best I’ve found. This is one of those best-kept secret recipes on the internet.

    1. Not going to argue with you, jtrevino99. That’s why we test a recipe over and over and over again before deciding whether it is worthy of our readers’ time and ingredients and expectations. I so appreciate you taking the time to share your experience and enthusiasm, and I look forward to hearing which recipes from the site you try next!

  3. I popped over here from Claire´s post at Promenade Plantings. Oh my, so glad I did! What an amazing looking and sounding tart. Can’t get that cheese here in Andalucia, but I am sure I can improvise…and I most definitely will be making this one very soon :)

    1. Chica, I do hope you improvise and make this. It’s one of the best tarts I’ve ever, ever made. And it never fails to bring guests to their knees in praise. (Well, not literally, but you get my drift.)

  4. Oh, how we love this tart! I followed the recipe exactly the first time (ahem…as “exactly” as I could; I really NEEDED the crust to have a teensy bit of cornmeal in it the first go-round–delicious!) and made some modifications the second time around: I made 1 1/2 times the recipe for a 12″ tart pan, caramelized 2 1/4 lbs. of onions on the cooktop (time constraints–okay, a gorgeous So. Cal. day–precluded me from blanching/peeling/slaving over cippolini); I used fresh thyme–and lots of it–and just a bit of dried rosemary and sage; I substituted 1/2 cup whole-wheat flour in the crust for some extra chew; I used Gorgonzola (and went a bit light on it), and finally, I used heavy cream with a splash of 2% milk. Substitutions and subsequent reviews make me grumpy, but I’ve made it two times and can honestly say that either way (the labor/cost-intensive way OR the fast & cheap(er) way) this is one of the best foods that’s ever come out of my kitchen. It’s beautiful to look at and fabulous to serve to guests.

    1. Carissa, my head is spinning a bit from all the substituions and changes you made, but the bottom line is you loved the tart–and that’s all that matters to me! I’ve rediscovered this after a few years of not making it, and it’s in serious rotation at the moment.

  5. Delicious! I’ve made this twice, and both times found it to be nearly orgasmic. Couldn’t find Bleu de Gex, so I substituted Bleu d’Auvergne with fantastic results!

  6. Seriously, this is so amazing! I have made it a handful of times and it is super-easy. Give it a go! Thanks for this recipe, I love it.

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