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

    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

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)

scarleteden's picture
5

Made last night for a veggie friends lunch and she loved it, as did my husband and even my 3 yr old twins ate some too. I used brie, cornish quartz (half price in Waitrose & super delicious) and davidstow. The pastry was done in seconds in the procecessor, and the overall taste was simply wonderful. So easy, so tasty, one to make time and time again! All gone by teatime!

bertiepippin's picture

Could one make it with spring onions? I have a glut of them from my garden

cath_bennett27's picture

Oh and I didn't have any baking beans so I placed a piece of bread on the pastry instead to weigh it down and it worked fine.

cath_bennett27's picture

I made this for my boyfriend and I with lancashire cheese and mature cheddar, and half single cream, half milk and it was amazing! I'm no cook - this is the first meal i've ever cooked without my mum's help so I was pretty pleased with it!

danceydoo's picture
5

Made this for New Years Eve party - everyone loved it - simple yet very effective - will definitely use again

momotate's picture
5

One of my "have it on hand" favs. I have used combinations of any cheeses I have on hand and all have worked well together. I have added leftover roasted red pepper and it added a great flavor and a pretty color. Oh ya one more thing I add a couple teaspoons of mustard to the egg, milk ( not cream usually) mixture. Good good good!!!!!!!!!!!!!!

tomcookbook's picture

The cheese ingredients of this recipe has a copy error, reading it did not make sense.

yurrnae's picture

I love the idea of this,
Again, because hubby is diabetic, controlled by diet (supposed to be), can anyone help with advice how to incorporate oats or oatmeal into the pastry?

karenhopwood's picture

Quantities for cheese please?????

leamac83's picture
5

Made this with leftover cheese and it was great. I had cheddar, wensleydale with cranberries and 5 countys, i used red onion instead of white and it was so so so so good!!! It was the first time id made pastry and it was a doddle!! Will be doing this again very soon!

skatingjulie's picture
5

Absolutely fabulous ! One of the tastiest quiche I have had and will definitely make it again.

annelisarkanen's picture
5

Delicious - both hot and cold for lunch the next day. I would add more stilton (I didn't have enough when I made it) and I like the idea of red onions and leeks.

readinc's picture
5

I made this over christmas and i will be making it again, i like the idea of trying leeks and the half milk half cream one sounds good too

louisa_holbrook's picture
5

A fantastic flavour is achieved by slowly cooking the onions and using a good mix of cheeses. I used stilton, creamy lancashire and mature cheddar. The most delicious savoury tart ever, I'd say!

junoboyle's picture

I made this as part of a buffet for a family Christmas party. It was delicious and went down a treat with everyone. I used bought in frozen pastry to make life a bit easier. I used stilton, brie and Dubliner cheese. No need to add much salt as the cheese is salty enough. I used 3 eggs and half milk half cream instead of all that cream. May try leeks instead of onions next time. Can see myself making this again and again.

karenian's picture
5

Used all the leftover cheese to make this. I added red onions as suggested. First attempt at making quiche - it was easy peasy and delicious. Will definitely make again, like the idea of adding bacon.

giftvoucher's picture

This great and for a little etc taste add any bacon you may have left from bacon sandwiches on Boxing day

jane5238's picture

Definately will do this one again. Lovely and easy and I loved being able to use up all the odd bits of cheese left over from the cheese board.

cook_j's picture
5

Used all the left over bits from Boxing Day ! Used a mix of white and red onions. Lovely !!!!!!!!!!!!

maxinethrasher's picture

I made this quiche using a combination of Cornish Blue, Red Leicester and Cheddar. It was the easiest quiche I have ever made and the best. I shall definately make this again and will experiment with other cheeses.

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