Cheeseboard & onion tart

Cheeseboard & onion tart

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(46 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 onions, 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 eggs
      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. Use a serrated knife to trim the pastry level with the tin – resting the knife flat on the edge of the tin will help achieve an even finish.

    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

    Sign in or create your My Good Food account to join the discussion.
    glennm
    21st Aug, 2017
    1.3
    This was very sloppy. Needed at least another half hour - and probably less liquid.
    Bonnie P
    5th May, 2017
    Lovely recipe , very easy and a really great way to use up those odd pieces of cheese lurking in the fridge and approaching their "use by " date. I was worried that 2 eggs were not enough to set it or fill the quiche but it was perfect. Lots of compliments from customers in my local community cafe that I bake for. One tip - use red onions, it adds a bit of colour .
    margaretforman
    3rd Dec, 2015
    5.05
    Fantastic and soon easy.
    margaretforman
    28th Oct, 2015
    5.05
    What a brilliant recipe and absolutely delicious. Definitely 5 star.
    janiem
    15th Nov, 2014
    5.05
    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
    19th Jun, 2014
    5.05
    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
    19th Jun, 2014
    5.05
    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
    18th Dec, 2013
    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
    6th May, 2013
    5.05
    Best ever recipe, I used leeks and chilli cheese nom nom oh n topped with thinly sliced tomatoes
    gemsjams
    15th Apr, 2013
    2.05
    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?? :/

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    Davison.heather...
    9th Aug, 2017
    At what stage do you remove the excess pastry and any tips for how best to do this?
    goodfoodteam's picture
    goodfoodteam
    14th Aug, 2017
    Thanks for your question. We'd suggest doing this after step 2. Use a serrated knife and cut the pastry level with the tin, resting the knife on the edge of the tin to help you get an even finish.
    gwennied
    3rd Jan, 2017
    Can this quiche be frozen?
    goodfoodteam's picture
    goodfoodteam
    4th Jan, 2017
    We think this recipe is best if you don't freeze it. Our freezing information, if applicable, always appears above the nutrition on our recipes. Hope that helps.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.