Smoky cheese & onion tart

Prep: 20 mins Cook: 45 mins


Serves 6
A rustic tart to cut into squares for a picnic, or make individual tarts to serve as a starter with salad

Nutrition and extra info


  • kcal759
  • fat57g
  • saturates27g
  • carbs47g
  • sugars6g
  • fibre3g
  • protein18g
  • salt2.32g
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  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 rashers smoked bacon, chopped into pieces
  • 3 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200ml double cream
  • 500g block shortcrust pastry (all-butter has the best flavour)
  • plain flour, for duting
  • 140g hard farmhouse cheese, such as cheddar, half grated, half crumbled
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g cherry tomato, halved


  1. Heat oven to 220C/200C fan/gas 7. Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp. Add the onions and sweat for 10 mins until soft, sticky and golden. Pour in the cream, take off the heat and leave to cool a little.

  2. Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.

  3. Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg. Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese. Brush the borders with the remaining beaten egg, then bake for 20 mins until golden. Leave to cool, then cut into squares. Enjoy warm with salad or cold on a picnic.

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Comments (25)

lstewart257's picture

love this really easy to make and a cheap tea

amy_c's picture

Lovely! I used a puff pastry which did not go soggy as I have noticed a few people have commented about the shortcrust. Also added a bit of English mustard to the mixture which worked really well and gave some extra flavour.

danielledoouss's picture

AMAZING!! though wouldnt reheat as it goes brown on top. unless this is some fault of mine?? loads of compliments..def be making this again......

danielledoouss's picture

made this recipe at school and got loads of comments! gorgeous taste and the family loved it. will be making it again thats for sure! only i would not reheat it as it goes all brown on the top unless it was some fault of mine??!

charliedyer's picture

This is an all time favourite of ours. It always gets commented on as delicious and is woofed down the day it is made. Really easy to whip together. I often make it without bacon for a vegetarian option and add a little more cheese.

lesleyjoyce's picture

This was lovely. When I told my partner i was making this he pulled his face, but when he tasted it he took it all back. Will make it again!! yummy! I did swap the Smoky bacon for nomal and the cheese for smoky cheese, (was all I have in) and it worked really well.

maysden's picture

I made this recipe for a bar-b-q party and friends cleared the plates in quick time and were asking for more. A couple of pals who are (chilli addicts )wanted to know what it would be like if I added a bit of chilli. The next time I made it, I added chilli powder with the onions and cream and made a seperate one for the (addicts )and both lots were cleared and everyone complimented both types.

julia_bakes's picture

Made this for a bring and share supper. Lovely. Mine went quite brown in the oven before it had set, but perhaps it was too hot?

kessingland's picture

Love this recipe, it's great to use up left over gammon, sausages and any veg. The family can't get enough of it. I blind baked the pastry before adding the filling.

madeleine51's picture

Absolutely loved this, It was so easy to make & my son loved it.

crystaltips's picture

Made for a picnic. Next time I would try blind baking the base for 10 mins as although the rest was well cooked the base was soggy even though pastry was rolled out to specified size and oven was preheated.

Filling was lovely.

rebeccanoke's picture

I love this recipe i have tried it using courgettes but the original recipe taste so much nicer even my children love it and they don't like onion

kebath101's picture

Gorgeous! Would pre bake the pastry next time but will def make again!

billy171242's picture

I play Bridge socially on Thursday evenings and the group of friends that I play with each contribute a light snack to enjoy midway through the evening. I made this tart this week and it was one of the easiest and most delicious recipes I have ever made . I used onions from my allotment, and tomatoes I have grown in my greenhouse. I used unsmoked bacon as this was all I had available, but I am sure this did not make it any less delicious. I shall make this regularly.

elinor86's picture

Just finished eating this tart went down really well...I added some sesame seeds on top...really happy with it!

bluesnicket's picture

Really tasty and quick to pull together. The other posters are quite correct in the prebaking of the pastry. I forgot this in my haste. Will make again.

rebecca1july's picture

I also pre-cooked the pastry for 10 minutes and also added sugar to the onions.
We really enjoyed this recipe and felt it was a great store cupboard recipe which will make again.

Frantic Flapjack's picture

I took schubun's comment into account and pre-cooked the pastry for 10 minutes in a hot oven which seemed to do the trick. It turned out really well. You could also reduce the cream a little. I also added some brown sugar to the onions which helped to caramelise them. This tart was lovely.

schubun33's picture

Not a fan of this I'm afraid, I was going to make this for a picnic but I had already made too much fun. I'm glad I didn't as I made this for lunch yesterday and found it to be quite wet, which wouldn't have been good picnic food. Cooked it for over 20 minutes as the pastry wasn't quite cooked properly underneath as the mixture is quite wet, was okay but wouldn't make it again.

readinc's picture

really easy and so lovely


Questions (4)

susiespragg's picture

Can you freeze this please?

goodfoodteam's picture

Yes, you can freeze this once baked provided you don't mind the cherry tomatoes looking a little more squashed! Wrap whole or in portions. It will keep in the freezer for 6 weeks.

winterannie's picture

why are all the quiche recipes including double cream, I don't like to cook with cream, do you have another recipe that does not use cream please?

goodfoodteam's picture

Using milk instead of cream can make a quiche a little watery. Double cream sets better and has a better consistency, so unfortunately quiches do rely on cream for success. We have found you a recipe called Garden vegetable & goats cheese quiche which is based on a white sauce made with milk instead of cream, also look for vegetable tarts based on tomatoes and roasted veg, such as Griddle vegetable & feta tart, or how about trying a savoury tatin

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