As the days grow shorter, we bake this French onion tart every year. The whole kitchen smells delicious even when the pink onions from Roscoff are just sitting in the pan with the Ventrêche. A touch of Piment d'Espelette, sour cream and Crème épaisse make the filling creamy and subtly spicy. It's topped with Selles-sur-Cher, an ash-rind goat cheese from the Loire Valley. In Alsace, people drink Federweißer with onion tart, but we prefer a dry white wine from the same region as the cheese.
French onion tart with pink Roscoff onions and goat cheese
Feb 18, 2023
