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 th
e 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 Cheesmonger’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.



66 thoughts on “3-Onion Tart with Taleggio

    • 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!

  • 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.

    • 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!

    • 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!

    • 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!

    • 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!

  • 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.

    • 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…”

      • 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…

      • 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…

  • 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!

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

    • 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 😬

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

  • 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… :-)

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

  • 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

    • 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!

  • 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 :))

    • 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.

  • 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.

    • 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!

  • 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!

    • 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!

  • 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!

  • 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!

    • 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!

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

    • 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!

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