No image available
Member recipe

Cheese and spring onion tart

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

Perfect picnic receipe

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g shortcrust pastry
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 1/2 bunches spring onions, trimmed and sliced into 3cm lengths
  • 1 tsp Dijon mustard
  • 200g creme fraiche
  • 3 large, beaten eggs
  • 150ml milk
  • 3 tsp fresh tarragon leaves, chopped
  • 125g Cheddar, grated
  • 220g cherry tomatoes on the vine, taken off the stems, halved

Method

    1. Roll out the pastry on a floured surface and line a 22cm round x 2.5cm deep, loose-bottomed fluted flan tin, gently pressing the pastry into flutes. Trim edges. Prick the base with a fork, then chill for 10 minutes. Preheat oven to 200C/ 180C fan/ Gas 6.
    2. Line the pastry case with foil, fill with baking beans, place on a baking sheet and bake for 20minutes until the pastry has set. Remove foil and beans and bake for another 5 minutes, until just turning pale golden.
    3. For the filling, heat the oil in a frying pan and stir-fry the spring onions for 3-4 minutes. Blend the mustard and creme fraiche together, then gradually mix in the eggs. Stir in the milk, then season. Tip all but a handful cheese and all the spring onions into pastry case. Scatter over 1.5 teaspoons of tarragon. Pour in the egg mixture, then scatter over the remaining cheese.
    4. Lower the oven to 190C/ 170C fan/ Gas 5, then bake the tart for 25-30 minutes, until softly set. Remove and allow it to sit for about 15 minutes. Lay the halved tomatoes cut-side up on a baking tray. Drizzle with a little of olive oil, scatter over the remaing tarragon and a grinding of pepper. Roast for about 8-10 minutes, or until just starting to burst. Serve the tomatoes with the tart, with some green salad on the side.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…