British Charcuterie Handmade in Cornwall
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Cornish Coppa & Emmental Tart

An Emmental & Roscoff Onion Tart Recipe from Dez Turland, Saunton Sands Hotel using Cornish Traditional Coppa

For Tart:

500g roscoff onions - thinly sliced

200g emmental cheese - grated

150g cornish Traditional Coppa - pre-sliced

100g unsalted Butter

2 Egg yolks

5 filo pastry sheets

For Beurre Blanc:

150ml cornish rattler cider

100g unsalted butter - cold

100g double cream

30g shallots - finely chopped

10g rosemary - picked & chopped

For Salad:

100g aby watercress leaves

100g emmental cheese - finely grated

50g french baguette - cut into thin slices

50g unsalted butter

25ml cider vinegar

75ml cornish rattler cider

100ml virgin olive oil

1/2 tsp dijon mustard

 


For the tart, melt 1/2 the butter and brush each filo pastry sheet, layering them up, line a 10" flan ring and cook in oven at 175˚c for approx 10 minutes or until golden brown.

For filling melt remainder of butter in a saucepan, add onions and cook until soft, remove from heat, allow to cool slightly, then mix in Emmental and egg yolks, start with a layer of coppa ham in the bottom of the tart, , then alternate layers of onion mix and coppa ham,finishing with onion mix. Return to oven and cook for 20 minutes at 175˚c.

For beurre blanc sauce add a small amount of the butter to a pan, add shallots and rosemary and cook until soft, add rattler cider and reduce by .5 then add double cream, bring to the boil, whisk in cold butter and pass, keep warm.

For salad, melt butter in frying pan, add French baguette slices and cook until crispy and golden, add Emmental and cook until it melts and coats the bread, remove from frying pan, then deglaze pan with cider vinegar and rattler cider, reduce by .5 remove from heat add olive oil and mustard, and pass through a chinois, season, then toss together. Dress dish by serving a warm slice of Emmental Tart, with a drizzle of sauce and a small nest of watercress salad.