CRUZ Vintages

CRUZ Vintages are vintage Ports with unique bouquets which perfectly accompany poultry, cheeses and chocolate.

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Recipe Onion and Roquefort tarte Tatin

People : 6 Preparation :30 min Cooking time :20 min

Ingredients :

  • 6 large yellow onions
  • 150 g Roquefort
  • 2 eggs
  • 1 tbsp castor sugar
  • olive oil
  • balsamic vinegar
  • 1 shortcrust pastry
  • rocket (or lamb's lettuce or dandelion greens)

Preparation :

  • Slice the onions and sauté them in a cooking pot with a splash of olive oil.
  • When the onion slices begin to take on a lovely golden colour, caramelise them with one tbsp of castor sugar.
  • Melt the Roquefort in a cooking pot over very low heat, stirring continually.
  • When the Roquefort is melted, add the two beaten eggs.
  • Spread the onions in a pie pan, pour the Roquefort mixture over them, and top with the pastry (like a traditional tarte Tatin).
  • Bake at 180°C (th 6) for approximately 15 minutes.
  • As it bakes, prepare a balsamic vinaigrette with 3 tbsp of olive oil and one tbsp of balsamic vinegar, and season with salt and pepper.
  • Turn the tarte Tatin out of the tin and serve it lukewarm on a bed of dressed salad.

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