Tuesday, 15 January 2013

Tarte d'oignon avec fromage

Encore un peu de cuisine français, mais je ne parle pas français.C'est la vie! Il n'y a pas de souci! I don't necessarily need to speak French to enjoy some French food and neither need you.
However, it wouldn't do any harm. Since I have been to Paris, memories of it keep coming up ...

... and would I be more fluent in French, well ... who knows ...

Whatsoever, there are things I can do, like cooking some French and France inspired food. For example I got this new book in my collection The little Paris kitchen by Rachel Khoo. I simply couldn't resist ...

Why, I already have tried a few things from the book, like Poireaux vinagrette avec œuf poché et jambon de Bayonne ...

... and then also Nids de brielette ...

... while I've done this, I also came up with a version of a Tarte d'oignon avec fromage ... with Rouqefort to be precise.
Here we go then ...

1 tbs of butter
3 onions, finely chopped
2 cloves of garlic, finely chopped
1 tsp dried rosemary
100 ml white wine
2 tsp Dijon mustard
150 g Roquefort
250 g double cream
275 g puff pastry

Melt the butter on low heat in a pan. Then add the onions and sauté for 15 minutes. Then add the garlic and let go for another 10 minutes.
Now put in the rosemary and pour over the white wine. Let things simmer until most of the white one is gone again.
Once that is achieved mix in the mustard, double cream and the Roquefort cheese.
Get a suitable dish ready for your tarte and fit in the puff pastry. Done! Spread over the onion and cheese mixture.
Transfer your tarte for 35 minutes to the oven at 200°C.
Enjoy your tarte d'oignon avec fromage.

Well, that's one of the few words of French that clearly stick to my mind 'avec fromage'. I don't think it gets you far, when you finish every sentence with 'avec fromage'. I'm not quite sure I want to try it.
Whatsoever, I definitely know, that I'm in the wrong place ...


  1. Wonderful details in this recipe! roquefort dijon cream! AntoniaTable

  2. The tart sounds lovely, just the thing with this cold weather. I'm intrigued by the 'Nids de brielette', they look tasty too. I think the words 'avec fromage' always have a place in a sentence, surely you're not suggesting there's such a thing as too much cheese??! :-)
    I finally got my caribbean recipe up - probably too late but I put the link in the comments section of that post. Sorry!

    1. There can never be enough cheese! I think I should continue with some cheese testing. There are still so many cheeses I don't know.


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