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Tartlets With Baluchon and Caramelized Onions

12 portions


  • 12 tartlet crusts (store-bought)
  • 250 ml (1 cup) Baluchon, rind removed, grated
  • 2 eggs
  • 250 ml (1 cup) of 15% cream
  • 1 pinch of ground nutmeg
  • Salt and freshly ground pepper, to taste

Caramelized Onions

  • 45 ml (3 tbsp.) butter
  • 250 ml (1 cup) pearl onions, halved
  • 30 ml (2 tbsp.) sugar
  • 15 ml (1 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) fresh rosemary, chopped


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  • Preheat oven to 400° F (200° C).
  • Bake tartlets for 10 minutes or until crusts are golden.
  • Whisk cheese, eggs, cream and nutmeg in the food processor until the mixture is smooth. Add salt and pepper.
  • Fill tartlets with the cheese mixture.
  • Garnish with caramelized onions.
  • Bake for 10 more minutes or until the filling is golden.

Caramelized Onions

  • In a large frying pan, melt the butter and brown the onions for 5 minutes.
  • Add the sugar and the balsamic vinegar.
  • Continue cooking for 5 minutes until the onions are caramelized.
  • Add the rosemary.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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