Cheese tart with Fromager d’Affinois Bûche d’Affinois
Ingredients
Pâte brisée (makes 2 tart doughs)
- 350g of plain flour
- 225g of cold unsalted butter, diced
- 120g of iced water
- Egg yolk, whisked, to brush
Caramelised onion
- 2 red onions, sliced
- 100g of brown sugar
- 100g of apple cider vinegar
- Olive oil
- Salt and Pepper
Egg mixture
- 3 eggs
- 200ml of cream
- 100ml of milk
- Salt and Pepper
To serve
- Fromager d’Affinois Bûche d’Affinois
- Heritage tomatoes
- Fresh basil
Directions
- In an electric mixer with a paddle attachment, combine the flour and butter and mix to form a crumb. Add the water, mixing till combined.
- Turn the dough onto a floured surface and arrange roughly into a horizontal line. Using the heel of your hand, rapidly press the dough to streak through the butter. Repeat this process until most of the dough has been worked. Allow the dough to rest in the fridge for 1-2 hours.
- Meanwhile, preheat the oven to 165°C fan-forced.
- Roll the dough out on a floured surface until about 0.5cm thick, then use to line a fluted 22cm tart tin. Trim the edges, then line the pastry with baking paper and fill with rice or baking weights. Bake for 20-30 minutes.
- Remove paper and rice, then bake for further 20-25 minutes to color the base. Brush tart case with egg yolk.
- Meanwhile, to make the caramelised onion, heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the onions and allow to sweat down until they are translucent and soft. Add the brown sugar and vinegar and allow to caramelise over low heat until a dark jammy consistency, about 15-20 minutes. Season with salt & pepper.
- To make the egg mixture, place all ingredients into a bowl and whisk well to combine. Preheat the oven to 165°C fan-forced.
- To assemble the tart, place caramelised onion in the base of the tart shell, making sure to drain off any liquid. Top with Fromager d’Affinois Bûche d’Affinois, arranged in an even layer. Pour over the egg mixture, then bake for 25-30 minutes or until set and golden. Service with sliced tomatoes and fresh basil.
Recipe made by @annapolyviou
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