CHEESE AND ONION TART
& COOKING VIDEO
the video for a fabulous and easy French Cheese tart
with a touch of Cornwall
Theres nothing like a wedge of perfectly created
French cheese at the end of a meal, but a slice or
two of Frances finest can also be turned into
a the basis of a classy and delicious main dish.
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 Britains finest chefs to create some
mouth watering cheesy classics that you can make at
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
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
FRENCH CHEESE AND ONION TART
"This tart is great when accompanied by a Beurre
Blanc sauce and watercress salad."
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
by melting half the butter and brush each filo pastry
sheet with it.
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.
the filling, melt the remainder of the butter in a
saucepan, add the onions and cook until soft.
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
to the oven and cook for 20 minutes at 175°C.
make the Beurre Blanc sauce:
a small amount of the butter in a pan.
the shallots and rosemary and cook until soft.
the Rattler cider and reduce by half.
the double cream and bring to the boil.
in the cold butter and keep warm.
For more information visit www.vivelecheese.co.uk
Hub-UK : firstname.lastname@example.org