3-Onion Tart with Taleggio

Everyone is familiar with Italian Parmesan, but is everyone familiar with Taleggio?!

According to “House of Cheese,” by the Di Bruno Bros, owners of the famous, “pioneering specialty food retailer and importer that began with a modest shop in the now-iconic South Philadelphia Italian Market in 1939, “Taleggio is the all-time gateway stinker.” (Which is exactly why I like it!)

Furthermore from the book, “It can be a bit whiffy, but mostly it’s just a bulging cushion of mushroomy lushness encased in a thin orange crust. The Italians have popularized this washed-rind cheese in a way that no other culture has dared. While the Germans have Limburger and the French have Epoisses, both of these robust cheeses tend to freak out the American palate; leave it to the Italians to popularize their ticks little beefcake.”

In a different book, called “A Cheesemonger’s Seasons,” Taleggio is used in both polenta and risotto recipes. But you can simply spread it on warm bread and enjoy. Warning, though, it is on the salty side.

This 3-onion tart is a foolproof recipe. How do I know? Because I didn’t read the recipe through, which is the first thing you learn about following recipes, right?!

This is actually supposed to be more like a crostata or galette, with the sautéed 3=onion mixture actually a topping, not a filling. And I’ve made this tart before!

But as it is with home cooking, it all worked.

Three-Onion Tart with Taleggio
Torta di Tre Cipolle con Taleggio
printable recipe below

2 3/4 cups all purpose flour
1/4 teaspoon salt
1 large egg, beaten to blend
1 1/2 tablespoons olive oil
6 tablespoons unsalted butter, melted, cooled
1/3 cup cold milk

Tart Filling/Topping/Whatever
3 1/2 cups thinly sliced leeks, about 2 medium leeks
3 tablespoons extra-virgin olive oil
1 large red onion, thinly sliced
1 cup sliced green onions
1 large egg, beaten to blend
8 ounces Taleggio, cut into small pieces

2 tablespoons grated Parmesan

For the crust, mix flour and salt in large bowl. Make a well in the center of flour mixture. Add egg and oil to well. Pour melted butter and milk into well. Mix ingredients in well, gradually incorporating flour until a dough forms.

Turn dough out onto floured surface and knead until smooth, about 10 minutes. Form into ball. Wrap in a kitchen towel and let stand at room temperature for 2 hours.

To prepare the onions, combine the leeks and oil in a large, non-stick skillet. Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently. This will take about 15 minutes.

Stir in the red onion and green onions. Sauté uncovered until all onions are very tender, about 25 minutes longer. Season with salt and pepper.

Cool the onion mixture, then mix in the egg and Taleggio.

Preheat the oven to 375 degrees Fahrenheit.

Roll out the dough on a floured surface, forming a 13″ round. Transfer to a large, rimless baking sheet. Fold outer 1″ of dough over, forming a double-thick rim. Like a galette?!!!

Spread the onion mixture evenly over crust. Since I hadn’t added the blobs of Taleggio to the onions, (ooops), i placed some on the pastry crust, and the rest on the top.

Bake tart 10 minutes. Sprinkle Parmesan over the tart and bake until the crust is golden, about 15 minutes longer.

Let set for a while before slicing.

I served mine with a simple salad of tomatoes.

This tart is fabulous. It would be just as good as a galette, and probably more fun to eat! I love galettes for their rusticity.

The crust for this is a perfect recipe. And now I know why I had so much leftover! Cause this tart wasn’t supposed to be in a 9″ pie pan!

But the combination of the onions with the Taleggio and Parmesan? Out of this world. Make this however you wish. It will be perfect.



By Published On: October 3rd, 201960 Comments on 3-Onion Tart with Taleggio

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. chef mimi October 3, 2019 at 6:15 AM - Reply

    It is so so good. Unfortunately it’s not easy to get my hands on it, so I have to place an order online. But that’s okay! I think this might be the first time I’ve actually cooked with it, because I usually eat it as is like you!

  2. David Scott Allen October 3, 2019 at 8:18 AM - Reply

    Love the three onions! I would never have thought of taleggio as the perfect cheese for this, but it makes good sense. Brie-like in consistency, it has so much more flavor to add to the dish.

    • chef mimi October 3, 2019 at 8:36 AM - Reply

      I think any of the good melting cheeses would work in this, actually, like Brie. Or Camembert, which has a little extra punch. Heck, mozzarella would work, too. The onion mixture is really special!

  3. cindy knoke October 3, 2019 at 8:25 AM - Reply

    Oh this looks divine!

    • chef mimi October 3, 2019 at 8:35 AM - Reply

      It truly was! The cheese really helped!

  4. Ronit Penso Tasty Eats October 3, 2019 at 8:35 AM - Reply

    Taleggio is one of my favorite cheeses, though I hardly ever cook with it, but this recipe definitely looks like a good one to start!

    • chef mimi October 3, 2019 at 8:41 AM - Reply

      That’s the same with me – I usually just devour it as is! The idea of adding it to polenta or risotto sounds wonderful as well as in this “pie,” but I’ll probably always nibble on it!

  5. chef mimi October 3, 2019 at 4:34 PM - Reply

    I order a lot of cheese from there! And Murray’s, and IGourmet, and Fromages.com. Harper Hill is a great creamery in Missouri, and there’s Cowgirl in California. Thank god for the internet. I’m so jealous you actually get to go in person to Di Brunos!

  6. sippitysup October 3, 2019 at 6:51 PM - Reply

    As evident here Taleggio melts marvelously! GREG

    • chef mimi October 3, 2019 at 8:06 PM - Reply

      Indeed it does! Thanks, Greg.

  7. Debra October 3, 2019 at 10:54 PM - Reply

    Another beauty, Mimi! I’m salivating! :-)

    • chef mimi October 4, 2019 at 5:36 AM - Reply

      Ha! Thank you Debra!

  8. Karen (Back Road Journal) October 4, 2019 at 7:50 AM - Reply

    I love Taleggio how ever it is served. Your tart sounds like a delicious mistake. ☺️

    • chef mimi October 4, 2019 at 10:07 AM - Reply

      Yeah. I can probably say that about every cheese! Although bleu cheese is not my favorite, depending on how much it’s aged. The tart was fabulous!

  9. Our Growing Paynes October 4, 2019 at 10:02 AM - Reply

    We actually had an onion tart last light when we went out to celebrate our anniversary. This looks really good. I’ll have to see if I can get Taleggio.

    • chef mimi October 4, 2019 at 10:06 AM - Reply

      Oh, I hope you can! If not, any of those wonderful melty cheeses would work well. Onion tarts are fabulous. Happy Anniversary!

  10. Ron October 4, 2019 at 11:24 AM - Reply

    Taleggio is without a doubt the first cheese I want on a cheese plate or anywhere else. It’s soft and tangy and I know it must be divine in your tart. I love to make Taleggio baked potatoes, but then I love Taleggio with fresh figs or nice preserved figs or in your tart.

    • chef mimi October 4, 2019 at 3:02 PM - Reply

      Oh that all sounds so nice. I love warm potatoes with just about any semi-firm or soft cheese. Taleggio baked potatoes sounds crazy good. Have you ever had tartiflette? Anthony Bourdain said in his cookbook, something like “when you think you can’t have any more potatoes, bacon, and cheese…”

      • Ron October 5, 2019 at 1:58 AM

        Mimi, I have not experienced Tartiflette, but after Googling it I will be having it soon. I would love anything that had Reblochon in it almost as much as Taleggio. Thanks for the food tip…

      • chef mimi October 5, 2019 at 8:01 AM

        Exactly. We stopped in Annecy, France, on a family trip years ago and my husband and I both ordered tartiflette, and we were hooked. Of course, I like all of the cow’s milk washed rind cheeses… I think I made tartiflette for the blog. The photos are probably bad…

  11. Kiki October 4, 2019 at 11:46 AM - Reply

    I’ve eated Taleggio quite often, and yet I sometimes wondered afterwards if it was the right cheese to use, or if I really liked it. I think I should try it in an onion tart like you did!

    • chef mimi October 4, 2019 at 3:03 PM - Reply

      It is certainly good melted, and the saltiness went well with the sweet onions. Personally, there’s no wrong cheese!

  12. Denise Browning October 4, 2019 at 3:00 PM - Reply

    The melting cheesy filling is making my mouth water. It looks super flavorful!

    • chef mimi October 4, 2019 at 3:03 PM - Reply

      It was so delightful!

  13. neil@neilshealthymeals.com October 5, 2019 at 10:33 AM - Reply

    I love cheese and onion tarts and anything quiche like. Can you slice this up then freeze it for future cold lunches Mimi?

    • chef mimi October 5, 2019 at 10:41 AM - Reply

      I would bet this freezes beautifully, especially with no delicate cream in it, just the one egg binding the onions. And I did enjoy this cold as well 😬

  14. cookingwithauntjuju.com October 5, 2019 at 4:41 PM - Reply

    I love taleggio and I’m sure it’s delicious in your tart. Of course onions are a favorite too… I make a good panini with tallegio, prosciutto and onion jam.

    • chef mimi October 5, 2019 at 5:03 PM - Reply

      Oh my god that sounds amazing. I love onion jam.

  15. Jeff the Chef October 5, 2019 at 8:39 PM - Reply

    Well, maybe the onion is supposed to be on top, but it looks perfect as a filling! I think you’ve improved things!

    • chef mimi October 6, 2019 at 6:22 AM - Reply

      Well thanks, but it’s just a wonderful combination of flavors in a pie crust. So you really can’t go wrong!

  16. Frank Fariello October 6, 2019 at 9:20 AM - Reply

    I guess it won’t come as a surprise, but yes I’ve heard of Taleggio. In fact, I *love* the stuff. and it’s amazingly affordable for a “fancy” imported cheese. By funny coincidence I’m making a very similar savory tart for lunch today, only with mushrooms and radicchio rather than leeks. Great minds and all that… :-)

    • chef mimi October 6, 2019 at 10:51 AM - Reply

      Oh that sounds really good! I’ve never “cooked” radicchio. Not even roasted it. I need to get on the ball!

  17. Philip October 6, 2019 at 9:24 AM - Reply

    A great recipe for a wonderful cheese.

    • chef mimi October 6, 2019 at 10:50 AM - Reply

      You got that right!

  18. cookingontheweekends October 6, 2019 at 2:35 PM - Reply

    Oh wow, Mimi, this looks over-the-top delicious! I haven’t ever cooked with Taleggio, but I’ve tasted it and LOVE it. I want to run out and get a wedge immediately. Great cheese books, too. I have one called Cheese: Exploring Taste and Tradition by Patricia Michelson, which is also great. Hope you are having a great weekend! :-) ~Valentina

    • chef mimi October 6, 2019 at 3:03 PM - Reply

      Yes, Taleggio is a lovable cheese! And wow is it good melted. I’ll have to look into that cheese book, thanks. As if I don’t have enough cheese books!!! There’s always room for one more book! I just looked on Amazon and she has 3 cheese books!

  19. Mary October 6, 2019 at 2:52 PM - Reply

    This pie looks scrumptious but finding the cheese will be a mission!!

    I have just received notification of your Fettuccine al Burro but I can’t get to the recipe. No direction and I did a search, but no luck. Can you please help me to get to the recipe?
    Thankyou Mimi :))

    • chef mimi October 6, 2019 at 3:06 PM - Reply

      Well, that’s because, one more time, I hit the “publish” button. it’s in the same place as “update” and it’s also green, so I’ve made that mistake before. So sorry. I’ll probably be posting that in the winter some time. I have to order all of my good cheese online, so I understand your challenge as well.

  20. Tandy | Lavender and Lime October 7, 2019 at 1:49 AM - Reply

    Taleggio is one of my favourite cheeses and the one import I spoil myself with on the odd occasion :)

    • chef mimi October 7, 2019 at 6:39 AM - Reply

      I guess you have to have it imported as well! Thank goodness for the internet these days!

  21. Eva Taylor October 7, 2019 at 5:22 AM - Reply

    We adore epoisse (and I limberger) so I know we would love this delicious recipe. Looks like a beautiful dish for a fall lunch. Definitely being inspired by this one.

    • chef mimi October 7, 2019 at 6:41 AM - Reply

      Ah, Epoisses is always on a holiday menu or two at our house. It’s exquisite. We discovered it in Beaune. And that’s why I love traveling! It’s a great recipe – whether you make it right or wrong!

  22. chef mimi October 7, 2019 at 6:42 AM - Reply

    I love tarts in general, especially for a lunch with people who also appreciate tarts, served alongside a salad. My husband would never be happy with such a lunch, so I often call these “lady lunches!”

  23. David @ Spiced October 7, 2019 at 7:23 AM - Reply

    Interesting! I absolutely love taleggio, but I don’t think I’ve ever baked or cooked with it. We usually just spread it on rustic Italian bread and call it a day. I totally need to make this tart! Sounds delicious, Mimi!

    • chef mimi October 7, 2019 at 2:03 PM - Reply

      Well me, too. But it melts beautifully and tastes wonderful, as you’d expect. Just make it like a galette – I think the rustic preparation suits it more!

  24. Kelly | Foodtasia October 7, 2019 at 7:31 AM - Reply

    Mimi, this tart looks heavenly with the onions and the melty cheese! Reminds of onion soup without the soup! I’ll look for taleggio the next time I’m at the market. Can’t wait to try this!

    • chef mimi October 7, 2019 at 2:04 PM - Reply

      Ha! Onion soup without the soup! So true!

  25. Laura October 7, 2019 at 2:59 PM - Reply

    Mimi – this tart looks amazing! I love the idea of the 3 onions. I’ve never had Taleggio, now I need to go look for some, I can’t wait to give it a try. And, your crust, it looks so good. I’ve never had one that needed to be wrapped and let at room temp for a while. You’ve totally got me with this recipe! Thanks!

    • chef mimi October 7, 2019 at 3:19 PM - Reply

      I know. I’ve done that with tortilla dough, but that makes sense. Well, come to think of it, if this was supposed to be a galette, then maybe the dough was supposed to rest before rolling out 😬 Such a great recipe, though!

  26. Katherine | Love In My Oven October 7, 2019 at 4:34 PM - Reply

    I don’t cook enough with leeks!! Onions kill me to chop them up (my eyes) but I LOVE the taste!

    • chef mimi October 7, 2019 at 5:00 PM - Reply

      I gave my daughter onion goggles for Christmas once! (Obviously that was not her only present!🤣) but she said they work!

  27. Conor Bofin October 8, 2019 at 1:45 AM - Reply

    Lovely tart Mimi. It must have been beautifully sweet.

    • chef mimi October 25, 2019 at 6:40 PM - Reply

      Thank you so much Conor!

  28. Fran@ G'day Souffle October 8, 2019 at 4:54 PM - Reply

    Nice and cheesy, this tart! Your crust recipe is interesting- no chilling in the fridge before rolling it out? The crust recipe must work though, since you say that it tastes delicious!

    • chef mimi October 8, 2019 at 6:45 PM - Reply

      It worked perfectly, even though it started out looking like dry crumbs! The tart is fantastic!~

  29. StefanGourmet October 9, 2019 at 1:38 AM - Reply

    Taleggio is a nice cheese indeed. This is a lot like a quiche, although I suppose the ratio of eggs and onions is different in a quiche.

    • chef mimi October 9, 2019 at 6:11 AM - Reply

      Not only that but there’s no cream for a custard. The one egg simply binds the onions. But that’s what confused me, even though I’ve made this recipe before and gave it a good review! I kept thinking it was supposed to be quiche-like! It’s much better as a galette without custard!

  30. kmuccigrosso October 29, 2019 at 8:24 PM - Reply

    This tart looks absolutely delicious!! I have to try it… just this past month I was introduced to Taleggio cheese and love it!! ♥️

    • chef mimi October 29, 2019 at 8:30 PM - Reply

      Isn’t it so good?

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