Après une petite escapade en Savoie la semaine dernière, nous somme revenus avec du bon fromage et une belle Tomme de Savoie. J’ai eu envie de la cuisiner dans une tarte fine avec une compotée d’oignons au poivre de sichuan. Je suis sûre que le programme vous tente, voici donc une petite recette rien que pour vous !

Tomme de Savoie tart

Ingredients (pour 4)

For the shortcrust pastry

• 125 g de farine de blé T 80
• 125 g brown rice flour
• 125 g de beurre au lait cru
• 1 egg
• 4 g de sel
• 2 key of water

Pour le confit d’oignons rouges

• 2 red onions
• 12 cl of red wine (ici une Mondeuse)
• 20 g of butter
• 1 c à s de miel de montagne
• 1 c à c de vinaigre de vin rouge
• 1 c à c de poivre de Sichuan moulu
• You sell

Pour la garniture

• 300 g Tomme de Savoie
• Pumpkin seeds
• Pumpkin seed oil
• A few grains of Sichuan pepper

Description

For the dough, take out the butter in advance so that it softens.
Mix the flours and salt then add the softened butter and work the mixture by hand.
Then add the egg, mix and relax with water, work to obtain a beautiful ball.
Reserve the dough in the fridge for 2 hours.

During this time, prepare the red onion confit, To do this, peel and cut the onions into thin strips..

In a pan, melt the butter and add the onions. Leave to melt over low heat and covered for 15 min.
Add the wine, the vinegar, honey, pepper and salt then let cook 30 min so that the mixture softens and there is no more liquid.

Preheat the oven to 200°.
Toast the pumpkin seeds, To do this, take a handful and place them on a baking tray and bake for 8 min, book.

Take the dough out of the fridge and spread it to form a layer of 5 mm thick.
Cut out four circles with a cookie cutter or a bowl then place them on a baking tray.

Cut slices of Tomme, remove the crust and place them on the dough discs.

Bake for 12 min cooking.

Once the thin tarts are cooked, arrange them on plates, add a little onion confit on top, decorate with pumpkin seeds and Sichuan pepper, drizzle with a drizzle of pumpkin seed oil and add a few Tomme petals on top.

Good tasting !

Emilie