2023 Tour de France - Stage 13: Chȃtillon-sur-Chalarone to Grand Colombier.
Happy Bastille Day! I mixed the cheeses on these onion tarts to celebrate both occurrences. One topped with France's signature bleu cheese which counters nicely against the savory walnut and sweet caramelized onion topping. The other is topped with the regional comté cheese which is much more melty and made these shortcut tarts almost taste like sesame crackers. Try them either way you like and have a great weekend!
French Onion Tarts
2 onions
Package of premade pie doughs
Walnut pieces
Fresh rosemary, chopped
Bleu or Comte cheese (or both), cut into 1-inch morsels
Peel and halve the onions, cutting through the root end, then slice them thinly.
Heat some olive oil in a nonstick skillet and cook the onions with some salt on medium-high heat for about 5 minutes. Lower the heat to medium, adding enough water to the pan to almost cover the onions. Once the water evaporates, continue to cook until browned and softened. Season with more salt and some black pepper. Set aside, off the heat, to cool.
Meanwhile, preheat the oven to 350 and place parchment paper on 2 baking sheets.
Unfurl the pie dough rounds and using an inverted tart mold, or other ~2” round, cut the portions out from the dough. You’ll get about 28 in total, and several more if you combine and roll out the scraps. Place the cut rounds on a platter and place in the refrigerator until ready to assemble.
Place the cooled cut pastry rounds onto the prepare baking sheet. Top with some onions, a piece of walnut, a sprinkle of rosemary, and a cheese portion, followed by another sprinkling of rosemary and some flaky sea salt.
Place the trays in the oven and cook for about 10 minutes, rotating the pans halfway through. Let cool and serve.
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Copyright 2023, Brendan McCann, All Rights Reserved.
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