This mild Swiss-style cheese comes from the Abbaye St Benoit in the Lac-du-Benoit district in the Eastern Townships of Quebec.
A beautiful cheese, it is the palest of yellow-white in colour and full of holes like a Swiss, yet with a creamy texture and a finish that is nutty in flavour!
Rustic Tart with Caramelized Onion & Mont St Benoit Cheese
- Several good sized onions, the more, the merrier but at least 4 sliced (the onions can be regular cooking ones)
- Olive oil
- Pinch of salt
- A bit of brown sugar (1 tsp per 5 onions as a gauge)
- Some thyme
- Heat the olive oil in your skillet over a medium-high heat and add onions. Stir to coat and allow to gently sauté.
- After about 10 minutes, add the salt and sugar, then let the onions gently sauté allowing them to stick a little to the skillet to brown and then move them to prevent burning. You may want to turn the heat down to prevent burning. This caramelizing process will take about 1 hour to fully develop that rich flavour.
- If there is a lot of browning at the bottom of the skillet at the end, add a little balsamic vinegar or red wine to deglaze and get all that flavour into the onions. Add the thyme at the end, start with ½ teaspoon and add more if you would like.
- ½ of a package of frozen puff pastry
- 1 small container of cottage cheese
- 4 eggs beaten
- 150 grams of Mont St. Benoit, shredded
- Freshly grated black pepper & salt to taste
- Nutmeg & some sprigs of thyme to garnish
- Allow the puff pastry to thaw in the fridge (do this while you prepare the caramelized onions) and then roll out to form a rough circle.
- Combine the cottage cheese, beaten eggs (reserve a little to brush on the outside), salt, pepper & nutmeg.
- Spread the caramelized onions over half of the pastry leaving a ½ edge around the outside. Spread the cottage cheese mixture over the top of the onions and sprinkle the cheese over the top.
- Fold the puff pastry over the filling and seal the edges. Brush the top of the puff pastry with the reserved egg.
- Bake in a preheated 375 degree oven for 40 minutes. Dust the top of the baked tart with a little nutmeg and garnish with a few sprigs of fresh thyme.