Brioche tarts with Lustenberger 1862 fruity and tangy

110 minutes preparation and cooking time
Serves 6
Cheese: Lustenberger 1862 fruity and tangy
Brioche tarte mit feigen 1400x600


Caramelised onions

  • 4 red onions
  • 40 g fine cane sugar
  • 20 g balsamic vinegar
  • 5 g salt
  • Olive oil

Brioche dough

  • 125 dl milk
  • 40 g fine cane sugar
  • 1 packet active dry yeast (7 g)
  • 1 egg
  • 250 g flour
  • 1 tsp. salt, approx. 2 g
  • 30 g butter

For the topping

  • 150 g Lustenberger fruity and tangy
  • 3 figs
  • 2 tbsp. coarse mustard
  • 2 sprigs rosemary
  • Handful walnuts, roughly chopped


Caramelised onions

Peel and halve the onions and cut into thin slices. Heat some olive oil in a pan and braise the onions on a medium heat for around 15 minutes. Let the onions colour, but do not burn.

Add in the salt, sugar, and vinegar and caramelise for 5-10 minutes with cautious stirring. Fill a sterilised glass with the onions and leave to cool. They will taste best after two days.

The caramelised onions will keep in the fridge for up to two months with no further action. They go very well with cheeseboards and cheese sandwiches.

Brioche dough

Warm the milk in a pan until lukewarm (approx. 20 - 25°C). Add the sugar, yeast, and whipped egg and mix in well. Pour the flour and salt in the mixing bowl for the food processor.

Now add the milk and knead the dough on the lowest speed setting for five minutes. After, knead on a medium speed for another five minutes while adding the butter progressively into the dough. Cover the bowl with a wet towel or cling film and leave to stand in a warm place for 40 minutes.

Preparing the brioche tarts

Tart trays with a diameter of 10 cm are ideal.

Place the dough on a floured work surface and split into 4-6 portions, gently form into round shapes, roll flat with a rolling pin, and place into the tray greased with olive oil. Cover again with cling film or a wet towel and put to the side. Preheat fan oven to 190°C.

While the oven is heating, grate the cheese, thoroughly wash the figs, and cut into six pieces.

Once the dough has risen to twice its original size (this takes 20-40 minutes depending on temperature), coat the dough with coarse mustard. Afterwards, top with 2/3 of the grated cheese and three pieces of fig each. Lightly push in the figs. Add some of the caramelised onions and top with the remaining cheese. Finally, spread some rosemary needles and walnuts over the tarts.

Bake until golden brown on the middle shelf for around 20 minutes and serve lukewarm, lightly sprinkled with olive oil.

The brioche tarts are good to prepare and can be reheated before serving.

«Et voilà!»

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