I found this recipe on the Gourmandises sans Frontières Blog. I just changed the tart dough, using my super quick & versatile oil tart dough, an old Tupperware recipe that is just perfect for any tart. I chose for this recipe the cumin & chickpea flour version, but any type of savoury tart dough will actually work. I also added on the tart crust a delicicous hazelnut Mustard purchased last week-end in the Maille shop in Dijon.
- 2 quinces
- 1 onion
- 1 pérail cheese (a smooth & milky sheep cheese, around 100/120 g)
- 2 eggs
- 20 cl liquid cream
- 2 tablespoons Hazelnut Mustard, or whole grain mustard
- 1 tablespoon sesame seeds
- Thyme, rosemary
- Salt & Pepper
Peel & cut the quinces into large cubes. Peel and dice the onion. Fry in a pan, add quince, thyme and rosemary plus 2 tablespoons water. Season to taste and cook for about 10 minutes.
In a bowl, mix the eggs with the cream. Season to taste.
Preheat the oven at 200°C. Roll the tart dough (reminder, my recipe is here – click) and pace in your tart mould. Prebake for about 10 minutes. Spread the mustard on the tart crust.
Place the onion/quince mix on the tart crust. Add the cheese cut into pieces. Cover with the egg/cream mixture. Sprinkle with some sesame seeds and bake for 30 minutes (15 minutes at 200°C then 15 minutes at 180°C).
Serve warm with a green salad seasoned with cider vinegar and honey.