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Savory Onion and Herb Tart with Creamy Cheese Filling

A rustic dish full of flavor that brings sweet roasted onions, fresh herbs, and a soft cheese filling together in a crisp tart shell, perfect for a light lunch or as a side at dinner.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Brunch, Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Roasted Onions
  • 1.5 pounds cipollini onions or pearl onions, peeled and quartered
  • 0.25 cup olive oil
  • 0.25 cup fresh rosemary leaves
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
For the Tart Dough
  • 2 cups all-purpose flour, plus extra for dusting
  • 0.25 teaspoon kosher salt
  • 12 tablespoons cold unsalted butter, cut into ½-inch pieces
  • 3-5 tablespoons ice water Add incrementally as needed.
For the Cheese Filling
  • 0.5 cup whole milk ricotta cheese, drained if needed
  • 1 large egg yolk
  • 1 tablespoon olive oil
  • 0.25 cup crème fraîche
  • Salt and black pepper to taste
For the Custard (Royale)
  • 1 large egg
  • 1 teaspoon all-purpose flour
  • 1 pinch kosher salt
  • 0.25 cup heavy cream
  • 0.25 cup whole milk
  • 1 tablespoon crème fraîche
Cheese Topping
  • 0.5 pound soft blue cheese (e.g., domestic blue or Stilton-style), rind removed and sliced thin

Method
 

Roast the Onions
  1. Preheat your oven to 350°F.
  2. In a bowl, combine the onions, olive oil, rosemary, sage, thyme, and salt. Toss well to coat.
  3. Spread the mixture onto a rimmed baking sheet in an even layer.
  4. Roast for about 45 minutes or until the onions are soft and beginning to brown slightly but still hold their shape.
  5. Remove from oven and allow to cool on a wire rack. Increase oven temperature to 375°F.
Make the Tart Dough
  1. In a food processor, pulse the flour and salt to blend.
  2. Add the cold butter and pulse until the texture resembles coarse crumbs or small peas.
  3. While pulsing, add 3 tablespoons of ice water through the top. Pulse until the dough starts to clump. Add more water, 1 tablespoon at a time, if needed.
  4. Turn the dough onto a floured surface and form it into a flat disc.
  5. Roll out to a 13-inch circle and place it into a 10-inch tart pan, pressing gently into the edges.
  6. Trim any excess dough, prick the bottom with a fork, and chill for 30 minutes.
Prepare the Cheese Filling
  1. In a small bowl, whisk the ricotta, egg yolk, and olive oil until smooth.
  2. Stir in the crème fraîche and season lightly with salt and black pepper.
Make the Custard (Royale)
  1. In another bowl, whisk the egg with the flour and a pinch of salt.
  2. In a small saucepan, heat the cream and milk just until hot, not boiling.
  3. Slowly whisk the warm milk mixture into the egg mixture to create a smooth custard. Stir in the crème fraîche.
Assemble the Tart
  1. Spread the cheese filling evenly over the chilled tart crust.
  2. Scatter about three-quarters of the roasted onions over the filling.
  3. Pour the custard evenly over the top.
  4. Arrange the cheese slices over the custard and dot with the remaining onions.
Bake
  1. Place the tart in the oven and bake for 30 minutes, rotating the pan halfway through.
  2. Loosely tent with foil and bake for another 15 minutes.
  3. If the crust or top needs additional browning, increase the heat to 400°F and bake uncovered for another 10 to 15 minutes.
Cool and Serve
  1. Let the tart rest in the pan on a wire rack for at least 5 minutes before slicing.
  2. Serve warm or at room temperature.

Notes

Store the tart in the fridge covered with foil or plastic wrap for up to 4 days. You can freeze the baked tart for up to 2 months.