Directions:
- Prepare the onions.
- Preheat the oven to 350°F (175C°). In a small bowl, toss together the onions, olive oil, rosemary, sage, thyme, and salt and pepper. Spread the mixture in a single layer on a baking sheet. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove the pan to a rack.
- Make the pastry.
- Place the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, about 13 to 15 one-second pulses. With the machine running, add the ice water and process just until the dough starts to come together. Don’t over-mix. Transfer the dough to a lightly floured work surface and form into a disc with your hands. Roll out the dough into a 13-inch circle, then ease it into a 10-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and refrigerate for 30 minutes.
- Make the filling.
- Whisk the ricotta, egg yolk, and olive oil in a small bowl until smooth. Stir in the crème fraîche and season with salt and pepper. Set aside.
- Make the royale.
- Whisk the egg, flour, and salt in a small bowl. Heat the cream and milk in a small saucepan until hot but not boiling, then slowly add it to the egg-flour mixture, whisking until smooth. Stir in the crème fraîche. Set aside.
- Bake the tart.
- Raise the oven temperature to 375°F (190°C). Place the rack on the bottom third of the oven. Spread the filling evenly in the tart shell. Scatter 3/4 of the onions in the tart shell and drizzle with the royale. Arrange the slices of cheese on top. Dot with the remaining onions.
- Bake the tart for 30 minutes, rotating 180 degrees after 15 minutes. Cover with aluminum foil and bake for 15 more minutes. For a deep golden brown crust, increase the heat to 400 degrees, leave the tart covered and bake for 10 to 15 more minutes. Cool on a rack. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 727.85 Kcal (3047 kJ) | ||
| Calories from fat | 446.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.64g | 76% | |
|---|---|---|---|
| Cholesterol | 138.56mg | 46% | |
| Sodium | 1208.36mg | 50% | |
| Potassium | 105.55mg | 2% | |
| Total Carbs | 32.45g | 11% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 38.95g | 78% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 0.8mg | 4% | |
| Calcium | 191.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 316.48 Kcal (1325 kJ) | ||
| Calories from fat | 194.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 76% | |
|---|---|---|---|
| Cholesterol | 60.25mg | 46% | |
| Sodium | 525.41mg | 50% | |
| Potassium | 45.9mg | 2% | |
| Total Carbs | 14.11g | 11% | |
| Sugars | 0.3g | 3% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 16.93g | 78% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.5mg | 41% | |
| Iron | 0.3mg | 4% | |
| Calcium | 83.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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