Three Cheese, Tomato and Borettane Onion Tart
Serves: 6
  • ¾ cup butter
  • 2 tablespoons oil, I used avocado
  • 6 tablespoons water
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 cups all-purpose flour plus 2 tablespoons
  • 4 large eggs
  • 1 cup smooth ricotta cheese
  • 1 cup coconut milk or half and half
  • 1 teaspoon dried or fresh parsley
  • ½ teaspoon kosher salt
  • ½ cup fresh basil leaves, finely chopped
  • ½ jar PC BLACK LABEL Boretanne Onions
  • 10-15 fresh plum tomatoes, sliced (I used different colours)
  • 1 cup fresh mozzarella cheese, grated
  • ¼ fresh parmesan cheese, finely grated
  • fresh ground pepper and sea salt
  1. Preheat the oven to 425F.
  2. In a medium size ovenproof bowl, combine the butter, oil, water, sugar, and salt.
  3. Place bowl in the preheated oven for 15 minutes, until the mixture is bubbling and browned around the edges.
  4. Using an oven mitt, carefully remove bowl from oven and pour the flour into the butter mixture. Stir until the dough comes together and forms a ball. This takes just a minute to incorporate and you will end up with a wet dough.
  5. Transfer the dough to a 10 or 11 inch tart pan with a removable bottom. Press it in with your fingers evenly and up the sides of the tart pan.
  6. Pierce the bottom with a fork all over. Bake for 15 minutes or until crust is golden brown.
  7. Remove from the oven. Allow to cool before filling.
  8. Reduce oven temperature to 375F. Place a baking sheet on the middle rack.
  9. While the crust is cooling, combine eggs, ricotta, milk, parsley and salt. Mix well to combine then add basil leaves and onions. Stir gently.
  10. Place sliced tomatoes on a few pieces of paper towel. You want to drain the liquid from them so they don't make the quiche soggy. This is a VERY IMPORTANT STEP. I forgot to do this once and ended up with puddles of tomato guts oozing out of the quiche. Not nice, not nice at ALL.
  11. Once your crust has cooled, sprinkle mozzarella cheese over it then pour the egg mixture over the top and sprinkle with grated parmesan cheese. Place tart pan on the baking sheet you have been heating in the oven and bake for 10 minutes.
  12. While your tart is baking, brush the tops of the tomatoes lightly with oil and sprinkle with sea salt and freshly ground pepper. After 10 minutes, remove tart from oven and arrange tomatoes over the top.
  13. Return to oven for another 20 - 25 minutes or until just set and center no longer wiggles when pan is is gently shaken. Allow tart to set for 10 minutes before serving. Serve warm or at room temperature.