Abondance Recipe

Make the pâte brisée

In a bowl or food processor, combine 250 g all-purpose flour and 1 tsp fine sea salt. Add 115 g cold cubed butter and pulse (or cut with a pastry cutter) until mixture resembles coarse crumbs with pea-sized pieces. Drizzle in 60 ml ice water gradually, mixing until dough just comes together when pinched. Do not overwork. Shape dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and blind-bake

Preheat oven to 190°C (375°F). On a lightly floured surface, roll chilled dough to a 3–4 mm thickness large enough to line a 23–25 cm (9–10 in) tart pan with a removable bottom. Press dough into the pan, trim excess and flute edges. Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake an additional 6–8 minutes until set and just starting to color. Remove from oven and reduce oven temperature to 180°C (350°F).

Brush the crust interior lightly with the beaten egg to seal (optional). Return to oven 1–2 minutes to set the wash, then remove.

Prepare the cheese

Preheat a grater or use the large holes of a box grater. Coarsely grate 300 g Abondance cheese. If Abondance isn't available, use similarly nutty, semi-firm alpine cheese such as aged Gruyère or Comté.

Mix the filling

In a medium bowl, combine 150 g whole milk ricotta, the 2 egg yolks, 1 tsp freshly ground black pepper, 1 tsp fine sea salt, and 1 tsp freshly grated nutmeg. Stir until smooth and evenly seasoned. Fold in the grated Abondance, reserving about 30 g for sprinkling on top. If using, fold in 100 g caramelized onions and 1 tbsp fresh thyme leaves now.

Assemble and bake

Spoon the cheese-ricotta mixture into the pre-baked tart shell, smoothing the top. Sprinkle the reserved 30 g grated cheese and 0.5 tsp cracked black pepper over the surface. Bake in the 180°C (350°F) oven for 20–25 minutes, until the filling is set, puffed slightly, and the top is golden. Let rest on a wire rack for 10 minutes before removing from the tart pan.

For a more custardy finish, tent loosely with foil if the top browns too quickly; for a deeper brown, place under the broiler for 1–2 minutes watching carefully.

Finish and serve

Run a thin knife around the tart edge and remove the tart tin ring. Slice into 6–8 portions. Serve warm or at room temperature garnished with extra thyme leaves and a light crack of black pepper. This tart pairs well with a simple green salad and a light white wine.