When indulgence meets precision, the result is a culinary jewel by Gontran Cherrier: a parmesan-infused shortcrust tart, topped with delicately pickled onions and melt-in-your-mouth Comté. Elegant and versatile, it’s perfect for a light dinner, a stylish brunch, or a sophisticated apéro with friends.

A Shortcrust with Character

The secret lies in the base — a homemade parmesan shortcrust pastry that’s buttery and melt-in-the-mouth while maintaining the subtle crunch of aged cheese. Each bite brings out the depth of parmesan, enhanced with a touch of thyme and oregano that evokes the Mediterranean hillsides.

Sweet & Tangy Pickled Onions

The onions are prepared with care:

• Peeled and separated into petals
• Marinated briefly in Sherry vinegar (or red wine vinegar) with a pinch of salt and pepper

This balanced acidity cuts through the richness of the cheese, adding brightness and depth to each bite. Once baked, the onions turn tender and almost confit-like, blending perfectly with the creamy, melted Comté.

Ingredients (Serves 8)

• 250 g all-purpose flour
• 150 g unsalted butter, diced
• 125 g grated parmesan
• 1 egg
• 6 large onions
• Sherry vinegar (or red wine vinegar)
• Thin slices or grated Comté cheese
• Fresh thyme & oregano
• Salt & freshly ground pepper
• Olive oil

Step-by-Step Preparation

1. Make the Parmesan Shortcrust

• Combine flour, parmesan, and diced butter.
• Rub between your fingers until you get a crumbly, sandy texture.
• Add the egg, form a smooth dough, shape it into a ball, and chill before rolling out.

2. Prepare the Pickled Onions

• Peel the onions and separate them into petals.
• Place in a bowl with a splash of vinegar, salt, and pepper.
• Let them marinate briefly while you prepare the tart base.

3. Assemble the Tart

• Preheat the oven to 180 °C (350 °F).
• On a baking tray lined with parchment, arrange your rolled-out pastry shapes.
• Sprinkle with Comté (grated or in fine slices), then top with the onion petals.
• Add fresh herbs and a drizzle of olive oil.

4. Bake & Serve

• Bake for 10–15 minutes, until the pastry turns golden and the cheese is perfectly gratinéed.
• Serve warm, ideally with a light green salad or a zesty mesclun.

Serving Tips

• Perfect as a starter or light main with a crisp salad.
• Can also be made in mini tart form for an elegant cocktail-party bite.

The contrast between the crisp pastry, tangy-sweet onions, and creamy Comté makes this recipe failproof and crowd-pleasing.