Emmental and Onion tart - Left over cheese Recipe
This Emmental and Onion tart is great when accompanied by a Beurre Blanc sauce and watercress salad. Can be eaten either hot or cold.
Ingredients
- 200g Emmental cheese
- 500g onions – thinly sliced
- 150g Cornish Coppa, Palma ham or pancetta – pre‐sliced
- 100g unsalted butter
- 2 egg yolks
- 5 filo pastry sheets
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