12 Water St. South
Cambridge Ontario

Mont St. Benoit

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
  1. Heat the olive oil in your skillet over a medium-high heat and add onions. Stir to coat and allow to gently sauté.
  2. 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.
  3. 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
  1. 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.
  2. Combine the cottage cheese, beaten eggs (reserve a little to brush on the outside), salt, pepper & nutmeg.
  3. 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.
  4. Fold the puff pastry over the filling and seal the edges. Brush the top of the puff pastry with the reserved egg.
  5. 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.

Bon Appetite!

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