An Emmental & Roscoff Onion Tart Recipe from Dez Turland, Saunton Sands Hotel using our Coppa
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
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 175Ëšc 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 175Ëšc.
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.