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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Not Your Ordinary, Average, Everyday Cheese Tart

One of the easiest recipes in the book. There are a lot of versions of this recipe floating around. This is mine. It is not a true tart for many reasons, but that’s what I call it. Once you taste it you’ll love it, and you can call it whatever you like.


2 Tbsp             unsalted butter

2 cups              onion, diced

1 cup               shallot, minced

1 1 /2 tsp         salt

1 tsp                black pepper, freshly ground

1 pound           cream cheese, softened

1 /2 pound       white cheddar, grated, room temperature

1 cup               homemade mayonnaise, recipe page xxx

2 tsp                hot sauce

1 tsp                garlic, minced


Preheat oven to 425.

Heat butter in a large sauté pan over medium heat. Place onions, shallots, salt, and pepper in the pan. Slowly cook onions, stirring often until caramelized with a rich brown color.

Place all ingredients into a mixing bowl and stir until the mixture becomes smooth and creamy.

Spoon into a shallow soufflé dish (Recipe can be made two days ahead of time and refrigerated at this point).

Bake for 15 minutes.

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