FRENCH CHEESE AND ONION TART	FOOD & COOKING VIDEO

Watch the video for a fabulous and easy French Cheese tart with a touch of Cornwall

There’s nothing like a wedge of perfectly created French cheese at the end of a meal, but a slice or two of France’s finest can also be turned into a the basis of a classy and delicious main dish.

French Cheese tart made with Emmental

To help you make the most of some of the best cheese on the planet, Vive le Cheese have teamed up with some of Britain’s finest chefs to create some mouth watering cheesy classics that you can make at home.

In the following video, chef Dez Turland from Saunton Sands Hotel combines French Emmental with some classic Cornish ingredients such as Cornish ham and Cornish cider to whip up a gorgeous Emmental and French Onion Tart.

The tart can be made in just 20 minutes and combines the best of France with the best of Cornwall for a delicious meal that will impress your taste buds and your guests.

FRENCH CHEESE AND ONION TART

"This tart is great when accompanied by a Beurre Blanc sauce and watercress salad."

Ingredients

200g French Emmental cheese
500g Roscoff onions – thinly sliced
150g Cornish Coppa ham – pre-sliced
100g unsalted butter
2 egg yolks
5 filo pastry sheets

For the Beurre Blanc sauce:
150ml Cornish Rattler cider
100g unsalted butter – cold
100g double cream
30g shallots
10g rosemary

Method

• Start by melting half the butter and brush each filo pastry sheet with it.

• Line a 10 inch flan ring by layering the pastry sheets on top of each other and cook blind in the oven at 175°C for approximately 10 minutes or until they are golden brown.

• For the filling, melt the remainder of the butter in a saucepan, add the onions and cook until soft.

• Remove from the heat and allow them to cool slightly, then mix in the French Emmental and egg yolks.

• To fill the tart, start with a layer of Coppa ham in the bottom, then alternate layers of the French Emmental mix and Coppa ham, finishing with the French Emmental mix.

• Return to the oven and cook for 20 minutes at 175°C.

To make the Beurre Blanc sauce:

• Melt a small amount of the butter in a pan.

• Add the shallots and rosemary and cook until soft.

• Add the Rattler cider and reduce by half.

• Add the double cream and bring to the boil.

• Whisk in the cold butter and keep warm.

Serves 4

For more information visit www.vivelecheese.co.uk

Published 10 April 2011

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