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Buckwheat Cheese Tart

BY DOMINIQUE CRENN - This dish is an ode to the chef’s hometown of Brittany, France, which is known for its buckwheat. The delicate tart is filled with warm cheese and caramelized onion before being topped with petit lettuces.

How to prepare

SERVE HOT

STEPS

  • Open the tartlet’s box and place the cheese and onion on top of the tartlet, while making sure the cheese is facing upwards. Bake the fondue cheese tart in its container in the preheated oven at 160 C (without the lid) for 10 minutes.
  • Take the buckwheat cheese tart out of the oven and place it in the middle of the plate, using a knife or a spatula.
  • Place the salad on top of the tartlet and season it with premium salt, black pepper and olive oil.
  • COMPONENTS:

    Tartlet, cheese, onion and salad.

    NECESSARY EQUIPMENT:

    Teaspoon, scissors, palette knife.

    FROM YOUR PANTRY:

    Salt, black pepper, olive oil.

    PLATE SUGGESTION:

    Small flat plate.

    PREPARATION TIME:

    15 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergens

    Wheat (gluten), milk, egg, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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