Onion and Rosemary Tart with fromage blanc


by: Joana's Kitchen

Fromage blanc is nonfat cheese similar in texture to sour cream and creme fraiche. It lacks the unctuousness of its full-fat cousins, but when baked it’s perfectly creamy and smooth. I like this tart with a robust vegetable, such as roasted artichokes or mushrooms sautéed with spinach and seasoned with lots of pepper. For wine, a bistro-style red such as a Cabernet Franc from France’s Loire Valley goes nicely with these straightforward flavors.


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serves: 4

2 teaspoons butter or olive oil

4 small (or 3 medium) onions, quartered and thinly sliced crosswise (at least 4 cups)

sea salt and freshly ground pepper

2 teaspoons finely chopped rosemary

1 9-inch tart shell

2 eggs

1 cup fromage blanc

Nutrition Facts
Onion and Rosemary Tart with fromage blanc

Servings Per Recipe: 4

Amount per Serving

Calories: 488

  • Total Fat: 21.8 g
  •     Saturated Fat: 10.7 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 127.2 mg
  • Sodium: 644.1 mg
  • Total Carbs: 56.2 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 7.1 g
  • Protein: 17.8 g

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1.  Preheat the oven to 425°F. Melt the butter in a Dutch oven and add the onions. Season with 1/2 teaspoon salt, give a stir, cover the pan, and cook slowly until soft and pale gold, about 30 minutes. Add the rosemary, then season with pepper and taste, adding more salt if needed.

2.  While the onions are cooking, prepare and prebake the tart shell. Then reduce the heat to 350°F.

3.  Whisk the eggs with the fromage blanc, 3/8 teaspoon salt, and a little pepper. Stir in the onions, then pour the mixture into the shell. Bake until golden and nearly firm, about 35 minutes. Let rest for 5 minutes, then remove it from the tart pan, set it on a platter, and serve.

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