Tarte fine au chaource

Name: Tarte fine au chaource
Total time: 40 min
Yield: Serves 4
Cuisine: Champagne
Ingredients: 1 sheet all-butter puff pastry (230 g / 8 oz); 250 g (9 oz) ripe Chaource cheese; 2 red onions (250 g / 9 oz), sliced; 1 tbsp acacia honey; 20 g (1½ tbsp) unsalted butter; 1 teaspoon fresh thyme leaves; 50 g (½ cup) walnuts, roughly chopped; 1 pinch of freshly ground pepper

Thin Chaource cheese tart

⏱ 40 minServes 4Easy410 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1all-butter puff pastry230 g (8 oz)
250 g (9 oz)ripe Chaource cheese
2red onions250 g / 9 oz), sliced
1 tbspacacia honey
20 gunsalted butter
1 tspfresh thyme leaves
50 g (2 oz)walnut halves, chopped
1 pinchfreshly ground pepper

1 all-butter puff pastry 230 g (8 oz)
250 g (9 oz) ripe Chaource cheese
2 red onions 250 g / 9 oz), sliced
1 tbsp acacia honey
20 g unsalted butter
1 tsp fresh thyme leaves
50 g (2 oz) walnut halves, chopped
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 baking sheet (40 × 30 cm / 16 × 12 in)

1 roll of parchment paper

1 skillet (24 cm / 9½ in) for the onions

Oven

1 bowl scraper

03 — Method

Cook the onions in the butter over low heat for 12 minutes, then add the honey and caramelize 3 minutes more, stirring.Making it from scratch? See the puff pastry — ≈ 45 min
Preheat the oven to 200°C (400°F). Unroll the pastry on a parchment-lined sheet and prick with a fork, leaving a 2 cm (¾ in) border.
Spread the onions over the pastry up to the border.
Slice the Chaource 1 cm (⅜ in) thick, rind on, and arrange over the onions.
Sprinkle with thyme leaves and walnuts, add pepper and bake for 20 minutes at 200°C (400°F) until golden and melted.
Rest 5 minutes before cutting. Serve warm with baby greens dressed in walnut oil.