Here is a recipe from Jérémie Payment, the big winner of our Facebook contest in July which allowed you to win delicious Le Bédouin grilling cheeses!
Congratulations to Jérémie who wins a grand prize of $250 worth of Le Bédouin grilling cheese, we hope he will concoct equally delicious fire recipes with it!
This recipe will introduce you to many flavor combinations, since it is a direct tribute to the famous apple pie from the Cabane à sucre du Pied de Cochon, filled with apples, caramelized onions, cheddar, foie gras... Is your mouth watering too?!
So here we go with Jérémie’s awesome sweet and savory strawberry-rhubarb tart!
This version is a bit lighter but each layer of the tart contains a different flavor, and they all combine perfectly for an explosion of happiness in your mouth. Perfect for a memorable summer evening!
Servings: 8
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients :
- 1 portion of pie dough
- 1 pound of Quebec strawberries
- 1 pound rhubarb
- 2 Spanish sweet onions
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1/3 cup ice cider
- 1 cup mascarpone
- 3 packs of Le Bédouin haloumi grilling cheese
- 1/4 cup sugar
- 1/3 cup maple syrup
- 5 tablespoons cornstarch
Steps:
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Caramelize the onions with the butter and olive oil, then add the ice cider at the end of cooking to deglaze.
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Grill the strawberries, rhubarb and cheese over high heat on the BBQ for 5 to 10 minutes.
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Stretch the pie dough over a cast iron skillet.
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Mix strawberries, rhubarb, sugar and maple syrup and pour everything into the batter.
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Spread a layer of mascarpone on top of the strawberry-rhubarb mixture, then do the same with the caramelized onions.
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Garnish the top of the tart with slices of Le Bédouin haloumi cheese.
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Cook for 1 hour/1 hour 15 minutes at around 350°F on the BBQ.
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Let cool then cover, finally enjoy!
