Au Menu
Loading your session…
Caramelised onion tart with Bleu d’Auvergne

Caramelised onion tart with Bleu d’Auvergne

  • Savoury tart
  • Oven-baked

A savoury tart with meltingly soft onions, cream and cumin seeds, with Bleu d’Auvergne.

Active time40 min

Cooking1 h

Total1 h 45 minResting : 10 min

Add to my week

Loading your week…

Ingredients

  • 600 g onions
  • 150 ml pouring cream
  • 2 eggs
  • 2 tsp cumin seeds (dried)
  • 20 ml olive oil
  • 1 rouleau shortcrust pastry
  • 100 g Bleu d’Auvergne cheese

Preparation

  1. Peel and finely slice the onions. Heat the oil in a large frying pan and cook the onions for 25 minutes over a low heat, stirring regularly. Add the cumin for the final 2 minutes.

    600 g onions
    2 tsp cumin seeds (dried)
    20 ml olive oil
    • knife
    • frying pan

  2. Preheat the oven to 180 °C. Unroll the pastry into a tin and prick the base. Beat the eggs with the cream. Spread the slightly cooled onions over the pastry, then pour over the mixture. Prepare 100 g Bleu d’Auvergne cheese. Cut the cheese into small pieces. Add everything to the dish.

    150 ml pouring cream
    2 eggs
    1 rouleau shortcrust pastry
    100 g Bleu d’Auvergne cheese
    • oven
    • tin
    • fork
    • bowl
    • knife
    • chopping board

  3. Bake for 35 minutes until the pastry is golden and the filling is set. Leave to rest for 10 minutes before cutting.

    • oven

Allergens

  • Eggs
  • Gluten
  • Milk

Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Caramelised onion tart with Bleu d’Auvergne