Comte Onion Tart

By Hklbrries

This traditional quiche is perfect for brunch or dinner.

"As the wife of a CEO, French-born Francoise Thomas has had her share of change - primarily in residences. She and her husband have lived around the world, most recently in Japan, before moving to Nashville, TN. But one thing that doesn't change is her love of cheese, especially Comte (kawn-TAY) cheese. 'Taste this Comte. It is the best,' she says as she carves a piece.

Dense yet creamy, this artisan gruyere deserves praise. Crafted from the raw milk of the Montbeliard cows of the Jura Massif, a series of parallel mountain ranges running along the French-Swiss frontier, Comte is made in a 1,000 year-old-tradition. Each cow is provided two acres of lush grasses and meadow flowers for grazing. Milk is brought to the local cheese-making cooperative, the fruitiere, daily for immediate production. And wheels of Comte are carefully aged - for four months minimum, but many up to two years. Comte, which means 'county' in French, has to be made in a certain region to be called Comte. Each cheese is made according to the traditions and guidelines of the region. Fortunately for Francoise - and us - Comte is now available in markets across the United States, even Costco.

Francoise uses Comte cheese in gougeres (petite cheese puffs), souffles and onion tarts. 'There are many good recipes that use only kitchen staples,' she adds.

I'd never considered making a souffle, but Francoise gave me inspiration - and her recipe. 'It is simple. My teenage daughter makes it,' she says.

This French woman knows. Easy to prepare, my souffle was showy and worth the wait. I spooned up a cloud, and the creamy, nutlike goodness of Comte dissolved on my tongue. For the recipe go to relishmag.com/souffle. "

Ingredients

• 1 tbsp coarse-grain mustard
• 1 (9-inch) unbaked pastry crust
• 1 tbsp olive oil
• 2 medium onions, sliced thinly
• 1 tsp fresh thyme
• 3 eggs
• 1 1/4 cups half-and-half
• 1/4 tsp salt
• 1/4 tsp coarsely ground black pepper
• 1 1/2 cups (6 ounces) shredded Comte cheese

Details

Servings 6
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 375 F.

Rub mustard over pastry crust. Refrigerate 30 minutes. Prick crust with a fork. Line with wax paper or aluminum foil, add beans or pie weights, and bake 12 minutes. Remove from oven and cool.

Heat oil in a medium skillet over medium heat. Add onions and thyme; cook, stirring occasionally, until onions soften and caramelize, about 25 minutes. Remove from heat and cool.

Combine eggs, half-and-half, salt and pepper; whisk until well blended. Sprinkle cheese over bottom of crust. Pour in egg mixture. Spoon onions over egg mixture.

Bake 25 minutes, or until custard is set and top is golden brown.

Nutrition Information:
Per serving
420 calories
31 g fat
185 mg cholesterol
15 g protein
22 g carbohydrates
1 g fiber
480 mg sodium