Cheeseboard & onion tart

Cheeseboard & onion tart

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(43 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins

Easy

Serves 8
Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal603
  • fat49g
  • saturates26g
  • carbs30g
  • sugars5g
  • fibre0g
  • protein13g
  • salt1.18g
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Ingredients

    For the pastry

    • 250g plain flour, plus extra for rolling
    • 125g butter, cold and cubed
      Butter

      Butter

      butt-err

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

    • ½ tsp salt

    For the filling

    • 2 onion, sliced into rings
      Onion

      Onion

      un-yun

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

    • 1 tbsp oil
    • 2 egg
      Eggs

      Egg

      egg

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

    • 284ml pot double cream
    • 250g cheese - I used a third each Stilton, Brie and cheddar

    Method

    1. Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.

    2. Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked.

    3. While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.

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    Comments (65)

    margaretforman's picture
    5

    Fantastic and soon easy.

    margaretforman's picture
    5

    What a brilliant recipe and absolutely delicious. Definitely 5 star.

    janiem's picture
    5

    This is such a useful recipe. I now never worry about having left over cheese. I have used all manner of cheeses in varying proportions and no two are ever alike. I have had positive comments from a daughter who doesn't usually like hot quiche and from another who doesn't usually like cold quiche. So it clearly works both ways. If it is just for the two of us I cut the remainder into portions, wrap and freeze individually for very easy meals or picnics. A true winner.

    sun4flower's picture
    5

    Delicious, I added a slurp of Balsamic vinegar to the onions to give a sweet caramelised taste. I used Cambanzola, Gorgonzola and Cheddar but didn't add salt to the pastry mix as I personally don't think pastry needs it. Really lovely way of using up the ends of a cheeseboard after a party.

    sun4flower's picture
    5

    Delicious, I added a slurp of balsamic vinegar to the onions which gave a caramelised effect. I used a mixture of Cambanzola, Gorgonzola and Cheddar but didn't use any salt in the pastry as I don't think pastry needs it, but that is a personal taste. Really good way of using up all the ends of a cheeseboard after a party.

    Bibury30's picture

    Quite tasty. Followed recipe precisely and very pleased with the texture of pastry produced - just a very slight suggestion of too much salt at one point but that didn't come back on second tasting after cooling a bit. Have seen some recipes where egg wash is used to seal base after blind baking to prevent the wet filling impacting crispness of base - may see how this works next time - but not a soggy bottom on this occasion. Needed a little longer to colour than stated but no issue with that. Cheese, cream and onion mix was perfect quantity - no waste / excess. Needed a touch over 40 minutes to get a golden brown finish. Popped straight out of loose bottom tin, no need to aid release with knife / skewer. Best left to cool for an hour as mix was quite loose in middle to start (I snuck a bit to try after a few minutes of cooling only). Estimated about £5.00 to make this tart but lots of servings make this good value if calorific. Not so enjoyable if eaten from fridge next day so warm or room temperature works best it seems.

    ellahavell's picture
    5

    Best ever recipe, I used leeks and chilli cheese nom nom oh n topped with thinly sliced tomatoes

    gemsjams's picture
    2

    First time iv ever attempted this and first off the dough was dry and cracking when I was trying to roll it now its in oven and wont set.. just all liquid and I used all the correct ingredients.. what size eggs do you ment to use. The pastry is also a bit too salty.. was I ment to use unsalted butter?? Where im I going wrong?? :/

    angelalambert's picture
    5

    I loved this recipe. Shame its so high in calories and fat so I made individual tarts and put in freezer for special occasions. I also used red onion in the base and cheated with ready rolled puff pastry.

    knitternicky's picture

    I split the pastry/cheese between 2 tins. I used red onion in one with Brie, Stilton and Edam and white onions with Camembert and Cranberry in cheese for the other. Both were delicious, to the point I had to blatantly ignore the cheeseboards reduced in Tesco's yesterday because as yummy as they were Weightwatchers they are not. ;0P I could feel the pounds piling on just thinking about making them again.

    annawestaway's picture

    This was heavenly, if a touch on the greasy side. A great way to use up leftover cheese, and lovely with a touch of mustard in the pastry and filling too.

    vikkiekaye's picture
    5

    This was one of my best. Used up some caramelized Christmas Wensleydale cheese along with cheddar. Added a red pepper and some fresh sage, chives and thyme.... Delicious!

    goodfoodgoodfood's picture
    5

    I made this tonight for tea was fab. I made the pastry by hand to save on the washing up. Used cheddar and brie and served it with new potatoes and salad was yum.

    dorothyfinch's picture
    4

    sorry forgot to rate it

    dorothyfinch's picture
    4

    made this tonight.used 1 onion & five shallots,half milk & cream and for the cheese mix i used stilton, brie, & gruyere, It was delicious. I will try useing leeks next time see how that works

    sankath's picture
    5

    This was so easy and so tasty. Great cold in your lunch box with some chilli jam !

    kathygrafham's picture

    Fabulous way to use up Christmas cheeses. My other half does not like cooked cheese generally but demolished this and had seconds and thirds. I used semi-skimmed milk and 3 standard eggs and it set really well.

    d-arouet's picture

    cmf foodfile

    Try the pastry for the beetroot and caramelised onion tart from a week or two ago. It has porridge oats (and grated carrots) in it and works well with plain flour as well as with wholemeal.
    anne b

    thecherub's picture
    5

    Excellent. Was not sure about all the cheese but it worked well. I kept to the recipe with great results, might add mustard and extra bits next time. Not very healthy though so one to do on occassions! Oh and don't miss out on the stilton - it really makes the dish!

    skyeman67's picture
    5

    great flavours - adding this to favs

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