Cheeseboard & onion tart

Cheeseboard & onion tart

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 5 mins

Vegetarian

Vegetarian

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.

PER SERVING

603 kcalories, protein 13g, carbohydrate 30g, fat 49 g, saturated fat 26g, fibre 0g, sugar 5g, salt 1.18 g

Recipe from Good Food magazine, January 2009.

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Latest comments and suggestions

Results 21-40

  • Binder photo Danceydoo

    07 June 2009

    Danceydoo rated and commented on this recipe

    5 stars

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

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  • Binder photo cath_21

    09 June 2009

    cath_21 commented on this recipe

    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!

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  • Binder photo cath_21

    09 June 2009

    cath_21 commented on this recipe

    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.

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  • Binder photo Valerina

    23 July 2009

    Valerina commented on this recipe

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

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  • Binder photo mymeals

    18 November 2009

    mymeals rated and commented on this recipe

    5 stars

    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!

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  • Binder photo icelesley

    11 January 2010

    icelesley rated this recipe

    5 stars

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  • Binder photo Elizabeth

    26 March 2010

    Elizabeth rated this recipe

    5 stars

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  • Binder photo Trixie

    14 June 2010

    Trixie commented on this recipe

    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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  • Binder photo Marola

    22 June 2010

    Marola rated and commented on this recipe

    5 stars

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

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  • Binder photo lyndy

    19 July 2010

    lyndy commented on this recipe

    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

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  • Binder photo Sharon

    16 August 2010

    Sharon rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Amanda006

    11 September 2010

    Amanda006 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Boston Belle

    12 November 2010

    Boston Belle commented on this recipe

    Can this tart be frozen?

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  • Binder photo Col

    28 December 2010

    Col commented on this recipe

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

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  • Binder photo Frantic Flapjack

    03 January 2011

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Carol

    08 January 2011

    Carol rated and commented on this recipe

    5 stars

    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.

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  • Binder photo olivia

    08 January 2011

    olivia commented on this recipe

    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!

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  • Binder photo olivia

    08 January 2011

    olivia rated this recipe

    5 stars

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  • Binder photo doubledeckergal

    09 January 2011

    doubledeckergal rated and commented on this recipe

    5 stars

    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

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  • Binder photo Toulouseanne

    10 January 2011

    Toulouseanne rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 5 mins

Vegetarian

Vegetarian

Ingredients

FOR THE PASTRY

  • 250g plain flour , plus extra for rolling
  • 125g butter , cold and cubed
  • ½ tsp salt

FOR THE FILLING

  • 2 onions , sliced into rings
  • 1 tbsp oil
  • 2 eggs
  • 284ml pot double cream
  • 250g cheese - I used a third each Stilton, Brie and cheddar
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PER SERVING

603 kcalories, protein 13g, carbohydrate 30g, fat 49 g, saturated fat 26g, fibre 0g, sugar 5g, salt 1.18 g

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