The recipe for onion and Munster tart.
Between Vosges and Alsace, here is a famous cheese with character, with a soft paste and a washed rind.
Like many cheeses, its history is linked to that of religion. In the 7th century, a handful of monks from Italy traveled up the Fetch valley in Alsace.
These monks were at the origin of the creation of several monasteries in the Vosges mountains. One of them, the "Monasterieum Confluentis" is at the origin of the city de Munster (on the eastern slope, Alsatian side) and eponymous cheese.
This same cheese is also produced on the other side of the Vosges, on the Lorraine side, where it is known as "géromé", in connection with the town of Gérardmer, where it was most often sold at fairs.
The production of these cheeses is mainly used to preserve the milk and to feed the surrounding populations. Today, Munster AOP is produced in a very large area that encompasses 7 departments of the Grand Est, from Bas-Rhin to the territory of Belfort.
The recipe for the onion and Munster tart: Ingredients :
- 400g of bread dough
- 1 munster
- 6 sweet onions
- 1 C. at s. cumin
- Salt pepper
1. Cut the onions into rings and sauté them, count 25 minutes with a little fat.
2. Add cumin.
3. Cut the munster into small dice.
4. Roll out the bread dough and garnish with the onions then arrange the munster cubes.
5. Preheat the oven to 200° with a plate.
6. Place the pie on the very hot plate and cook for 20 minutes.
