Entree: France – Burgundy – Epoisses Cheese Tart (Savory baked tart featuring pungent Epoisses cheese with caramelized onions on a crisp pastry)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 sheet puff pastry, 9 x 12 in (23 x 30 cm), thawed
- 8 oz (225 g) Epoisses cheese, whole or cut into slices, rind left on
- 2 medium yellow onions, thinly sliced, about 10 oz (280 g)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (4 g) granulated sugar
- 1/2 cup (120 ml) crème fraîche or heavy cream
- 1 large egg, approx. 1.8 oz (50 g), beaten (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- 1 tsp (5 g) fresh thyme leaves, plus extra sprigs for garnish
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (8 g) all-purpose flour for dusting the work surface

Instructions

1. Preheat oven to 400°F (200°C). Lightly flour a work surface and roll the thawed puff pastry to even thickness to fit a 9-inch (23 cm) tart pan with removable bottom; press pastry into the pan and trim excess, leaving a slight rim.
2. Prick the pastry base gently with a fork, line with parchment and pie weights or dried beans, and blind-bake for 10 minutes. Remove weights and parchment and bake 5 minutes more until beginning to set but not browned. Remove from oven and reduce oven temperature to 375°F (190°C).
3. While pastry bakes, heat butter and olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt, cook slowly, stirring occasionally, until soft and golden, about 20–25 minutes. Stir in sugar in the last 2 minutes to help caramelize. Remove from heat and let cool slightly.
4. Spread the crème fraîche evenly over the partially baked tart shell. Scatter the caramelized onions over the crème fraîche. Arrange slices or chunks of Epoisses evenly across the top; the cheese will melt and spread during baking. Sprinkle thyme leaves, season lightly with black pepper (Epoisses is salty, so taste before adding more salt).
5. Whisk the beaten egg with 1 tablespoon water, brush the exposed pastry rim for a glossy finish. Bake the tart at 375°F (190°C) for 15–20 minutes, until the cheese is melted, bubbling, and the pastry is deeply golden.
6. Remove from oven and rest 5–10 minutes to set slightly. Garnish with thyme sprigs and serve warm or at room temperature.
7. Slice into 4 portions and serve immediately with robust bread or a peppery green salad.