Cheeseboard & onion tart

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• carolineg

  10 January 2011

  carolineg rated and commented on this recipe

  

  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.

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• Rachel.a

  12 January 2011

  Rachel.a rated and commented on this recipe

  

  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 ;-))

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• Liz

  13 January 2011

  Liz rated and commented on this recipe

  

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

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• hcpike

  18 January 2011

  hcpike rated and commented on this recipe

  

  1/2 & 1/2 Stilton and Cheddar, really tasty, will do again.....

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• Coleykitch

  05 February 2011

  Coleykitch rated and commented on this recipe

  

  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.

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• peter:-)

  04 March 2011

  peter:-) rated and commented on this recipe

  

  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.

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• DebKay

  25 July 2011

  DebKay commented on this recipe

  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 :-)

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• Ann

  03 September 2011

  Ann commented on this recipe

  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.

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• Skyeman

  27 September 2011

  Skyeman rated and commented on this recipe

  

  great flavours - adding this to favs

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• The Cherub

  18 October 2011

  The Cherub rated and commented on this recipe

  

  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!

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• lotsie

  18 November 2011

  lotsie rated this recipe

  

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• Anne B

  28 December 2011

  Anne B commented on this recipe

  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

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• Kathy

  30 December 2011

  Kathy commented on this recipe

  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.

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• sankath

  31 December 2011

  sankath rated and commented on this recipe

  

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

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• Dorothy finch

  03 January 2012

  Dorothy finch commented on this recipe

  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

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• Dorothy finch

  03 January 2012

  Dorothy finch rated and commented on this recipe

  

  sorry forgot to rate it

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• spud

  10 January 2012

  spud commented on this recipe

  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.

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• spud

  10 January 2012

  spud rated this recipe

  

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• Vikkiekaye

  22 January 2012

  Vikkiekaye rated and commented on this recipe

  

  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!

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• Anna

  25 January 2012

  Anna commented on this recipe

  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.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 1 hr 5 mins

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

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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