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Cheeseboard & onion tart

Cheeseboard & onion tart

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(41 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

  • kcalories603
  • 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

    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

    un-yun

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

  • 1 tbsp oil
  • 2 egg

    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

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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, questions and tips

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Comments (65)

cheesescones's picture

Absolutely delicious! This dish was devoured by all members of the family.
To drastically reduce the fat content, and continue the 'using up left overs' theme, I replaced the double cream with half creme fraiche (the 60% reduced fat version) and half skimmed milk. The blue cheese and mature red cheddar was rich enough to compensate for ditching the double cream. As suggested by another reviewer I add a large tsp of mustard powder to the egg mix for extra zing!
Will be making this treat time and time again.

debkay's picture

I did this with red onions and spring onion, mature cheddar and red Leicester and used quark instead of double cream - I got a marriage proposal from a man at work after selling it in slices for a fundraiser at work :-)

zetecm4plm's picture
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I've just taken mine out of the oven and when it was cool enough sampled a piece. It's the nicest quiche I've ever made. I used applewood smoked cheddar, mature double gloucester and some other orange cheese with blue veins in it that I can't remember the name of. My flan tin is 25cm across and although the pastry recipe still fitted the tin I added an extra egg and half a pot of cream to fill the flan to the top. Will definitely make again and experiment with other cheeses and fillings.

coleyskitchen's picture
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I made a gluten free shortcrust pastry case as my husband is gluten intolerant and used 1 onion and 1 leek in the filling with a mixture of Brie, Stilton and cheddar cheeses.
It was delicious and went down very well with my husband who has been pastry deprived for a while!
A great lunch dish and a useful addition to my vegetarian repertoire
plus a great way to use up the left over cheeses after Christmas.

hcpike's picture
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1/2 & 1/2 Stilton and Cheddar, really tasty, will do again.....

entwistles's picture
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Absolutely scrummy. Used up all my leftovers from christmas and even added a bit of leftover ham. Really easy even the pastry.

racheladams82's picture
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i just made the pastry from this and used the goats cheese tyme onion recipe for the filling. The pastry is AMAZING! So so so easy and uber buttery but use proper creamy english butter.so nice ;-))

carolineg47's picture
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Made this a year ago but needed the recipe again so decided to rate it at the same time. Excellent tart/quiche and made often with a variety of cheeses and mix of onions and peppers. Simple and a great stand by to serve hot or cold.

toulouseanne's picture
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Made this with roquefort, blue brie and cheddar. Whilst it was delicious it was very rich so next time I will just use cheddar.

doubledeckergal's picture
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Made it yesterday and it was really delicious, my husband loved it, and to top it all it was made basically out of bits of cheese that previously I would have thrown away. Brilliant, will be making it again, I used all milk as I had no cream and it worked fine

livvy50's picture
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Delicious! I made this with half blue stilton, half cheddar. My bf has been pleading with me to make it again soon! A definite favourite already in this house!

le-vignoble's picture
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My husband says this is the best quiche that he has ever tasted, and we live in France! I know what I will do with my leftover cheese in future.

Frantic Flapjack's picture
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The pastry was great and such a good idea to use up all the leftover Christmas cheese. I added some parsley to the egg mixture and used leeks from the garden instead of the onion. A big hit and will definitely make this again.

gurner's picture

very tasty, added a little chopped fresh thyme to cream and egg mix, very very good!

gwennied's picture

Can this tart be frozen?

amanda006's picture
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Delicious and very easy to make. I used a mixture of red and white onions and I used milk and plain flour rather than cream. Have been complimented by family and friends on this dish!

sharangoose's picture
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I'm 39 and this was my first ever pastry attempt!
After reading up about baking beans on the internet, I decided to use some dried lentils. This didn't work. The pastry still lifted from the base in two places.
The method doesn't say when to trim the excess pastry so I did it before I put in the eggs and cream - mistake. The liquid seeped over the edges and into the base making it a bit soggy. No-one eating it thought it was a problem. At least I know where I went wrong.
I used half normal onion, half red onion, stilton, brie and cheddar.
I served this as a starter with some rocket, cucumber and tomato. I prefer it warmed for 15-20 seconds in the microwave if not serving it straight from the oven.

wellikin's picture

Fabulous! I made gluten free pastry as my daughter is a coeliac and used up all the bits at the bottom of the fridge. I also added snipped chives I'd got in this weeks riverfod veg box. YUm

marola's picture
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Top marks. I have made this many times and it never fails. Have also converted the recipe to make lots of small tarts.

stoneycreek's picture

I found that cooking the pastry blind in my fan oven for 15 mins. plus another 10 mins. before putting the filling in made the pastry too brown, so next time will bake the pastry for a shorter time, otherwise the quiche was delicious.

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