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Roasted Cipollini Onion Torta with Pecorino Fonduta

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  • Author: Amanda
  • Yield: 8 to 10 servings 1x

Description

This Roasted Cipollini Onion Torta with Pecorino Fonduta is a showstopper that combines rich, caramelized cipollini onions with a buttery, Pecorino-infused crust and creamy fonduta made with Pecorino and Taleggio. Perfect for a special dinner or impressing guests, this dish is packed with layers of deep, savory flavors and satisfying textures. While it’s not quick or cheap, the effort is absolutely worth it—each bite is a melt-in-your-mouth experience of sweet onions, creamy cheese, and a flaky crust. Perfect for food lovers who appreciate the magic of slow-roasted onions and decadent, cheesy indulgence.

Ingredients

Scale

PECORINO CRUST:

  • 1–1/3 cups (160 grams) all-purpose flour
  • 2 ounces ground Pecorino Romano
  • 1 teaspoon granulated sugar
  • Pinch of kosher salt
  • 8 tablespoons butter, cut into small cubes and frozen
  • 1 tablespoon red wine vinegar
  • 4–5 tablespoons ice-cold water

ROASTED CIPPOLINI ONIONS:

  • 3–1/2 pounds cipollini onions
  • 1–1/2 teaspoons kosher salt
  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup marsala or sherry
  • 3–4 fresh thyme sprigs

PECORINO FONDUTA:

  • 1–1/2 cups heavy cream
  • 2 ounces ground Pecorino
  • 4 ounces Taleggio, rind removed

TO SERVE:

  • Fresh thyme leaves
  • Ground Pecorino and/or Parmesan, for topping
  • Good balsamic vinegar, for drizzling
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°.
  2. To make the crust: Combine the flour, Pecorino, sugar, and salt in the bowl of a food processor, mixing to combine. Pulse the chilled butter into the flour until the mixture resembles coarse crumbs. Combine the ice water and red wine vinegar in a small glass and gradually add through the feed tube, with the food processor running, until moist clumps form. You might not need to add all of the liquid. The dough should not come together in a ball in the food processor; when you pinch pieces together, they should easily stick together. Place a piece of plastic wrap on the counter and dump the dough on top; bring together with your hands, using the plastic wrap to form into a disk. Chill for 1 hour.
  3. In the meantime, bring a pot of water to a boil over high, then turn off the heat. Add the cipollini onions and let sit in the water for 90 seconds to loosen the skins. Using a paring knife, trim the top and bottom off, then peel the skin. You can halve any large onions and leave small ones whole. Put a large skillet or roasting pan over medium heat, and add the butter and olive oil. Once melted, add the peeled onions, salt, marsala/sherry, and thyme sprigs, stirring to combine. Transfer to the oven and roast, stirring occasionally, for 2 to 2-1/2 hours or until deeply golden brown. You can continue on with the rest of the recipe and bake the tart shell in the same oven if you have room.
  4. Once the dough is chilled, transfer it to a lightly floured work surface and roll into a 12-inch round.  Transfer to a 9-inch, removable bottom tart pan. Trim the edges, leaving about 1/4-inch of dough to overhang. Press the tart edges to raise the dough about 1/4-inch above the pan edge. This will help keep the dough from shrinking below the pan. Chill for 30 minutes.
  5. Place a baking rack on the bottom shelf of the oven. Preheat the oven to 400°. Prick holes all over the bottom of the chilled tart shell and line with parchment or foil to cover; fill with dried beans or pie weights, pushing out to ensure they reach the edges of the shell. Place on a baking sheet and transfer to the bottom shelf of the oven; bake for 20 minutes. Remove the foil and weights; bake for an additional 10 to 15 minutes or until the crust is dry and golden brown. Don’t overbake here, as this will go back into the oven before serving!
  6. About 20 minutes before the onions are done roasting, pour the cream into a small saucepan and bring to a boil over medium-high heat. Reduce to medium and let cook, stirring often, for 10–12 minutes or until the cream has reduced to 1 cup. You can use one of two methods to make the fonduta. My preferred method is to add the reduced cream, Pecorino, and Taleggio to a blender and process until completely smooth and the cheese is melted. If you don’t want to dirty another dish, you can add the cheese to the cream off heat in small handfuls, whisking to combine after each addition; the risk is slightly raised that the mixture will separate and/or the cheese won’t fully melt (this happened to me on the first test). Taste for seasoning and adjust with salt and pepper as needed.
  7. When you’re ready to assemble (the tart shell is baked, the onions have roasted, and the fonduta is done), lower the oven temperature to 350°. Cover the edges of the tart with foil to prevent overbaking/burning. Spread 1/4 cup of the Pecorino fonduta over the bottom of the tart shell. Mound the onions on top, then spread the remaining fonduta over; try to cover all the onions to prevent burning. Sprinkle with additional Pecorino and/or Parmesan. Bake for 10–12 minutes or until everything is warmed through. Turn the broiler on and broil for 2–4 minutes or until the cheese is golden and spotted dark in places.
  8. To serve, sprinkle fresh thyme leaves. Drizzle with balsamic and grind some fresh pepper over top.

Equipment

  • Category: Savory Pies & Tarts, Vegetarian, Fancy Food, Project Cooking

Find it online: https://nevernothungry.com/roasted-cipollini-onion-torta-with-pecorino-fonduta/