Dez Turland is the Development Chef at Saunton Sands hotel in North Devon. He has recently been crowned a National winner for a recipe development competition organised by Vive le Cheese in conjunction with the Craft Guild of Chefs. Dez won with his French Emmental & Roscoff onion tart with a beurre blanc sauce.
This dish is very simple to recreate and would be great as a main course and can be eaten either hot or cold. This tart is great when accompanied by a Beurre Blanc sauce and watercress salad.
Find out more easy recipes with french cheeses on vivelecheese.co.uk and on Vive le cheese Facebook page