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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.
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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