After a small escapade in the Savoie last week, we returned with good cheese and a nice Tomme de Savoie. I had the urge to cook in a fine pastry tart with a compote of onions to the sichuan pepper. I am sure that the program you are trying, so here’s a little recipe just for you !
Tart to the Tomme de Savoie
Ingredients (for 4)
For the pastry
- 125 g wheat flour T 80
- 125 g wholemeal rice flour
- 125 g butter from raw milk
- 1 egg
- 4 g salt
- 2 cl of water
For the confit of red onions
- 2 red onions
- 12 cl red wine (here, a Mondeuse)
- 20 g of butter
- 1 c to s of mountain honey
- 1 c to c of red wine vinegar
- 1 c to c of Sichuan pepper ground
For the topping
- 300 g Tomme de Savoie
- Of pumpkin seeds
- The pumpkin seed oil
- A few grains of Sichuan pepper
For the dough, remove the butter in advance so that it softens.
Mix the flours and salt and then add the butter and work the mixture by hand.
Then add the egg, mix and relax with the water, work in order to get a nice ball.
Book the dough cool for 2 hours.
During this time, prepare the candied red onions, to do this: peel and cut the onions into thin strips.
In a skillet, melt the butter and add the onions. Let it melt over low heat and covered for 15 min.
Add the wine, vinegar, honey, pepper and salt and let cook for 30 minutes so that the mixture confisse and that there was more liquid.
Preheat the oven to 200°.
Do toaster the seeds of squash, to do this take a handle and arrange on a baking sheet and bake for 8 min., book.
Take out the dough from the fridge and roll out to form a layer 5 mm thick.
Cut four circles with a punch or a bowl and then place on a baking sheet.
Cut slices of Tomme, remove the crust and place on disks of dough.
Put in the oven for 12 minutes of cooking.
Once the pies are fine cooked, arrange on plates, add a bit of candied onions on top of it, garnish with seeds of squash and Sichuan pepper, drizzle of pumpkin seed oil and add a few petals of Tomme on top.
Good tasting !