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.
    angelalambert
    27th Jan, 2013
    5.05
    I loved this recipe. Shame its so high in calories and fat so I made individual tarts and put in freezer for special occasions. I also used red onion in the base and cheated with ready rolled puff pastry.
    knitternicky
    30th Jan, 2012
    I split the pastry/cheese between 2 tins. I used red onion in one with Brie, Stilton and Edam and white onions with Camembert and Cranberry in cheese for the other. Both were delicious, to the point I had to blatantly ignore the cheeseboards reduced in Tesco's yesterday because as yummy as they were Weightwatchers they are not. ;0P I could feel the pounds piling on just thinking about making them again.
    annawestaway
    25th Jan, 2012
    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.
    vikkiekaye
    22nd Jan, 2012
    5.05
    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!
    goodfoodgoodfood
    10th Jan, 2012
    5.05
    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.
    dorothyfinch
    3rd Jan, 2012
    4.05
    sorry forgot to rate it
    dorothyfinch
    3rd Jan, 2012
    4.05
    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
    sankath
    31st Dec, 2011
    5.05
    This was so easy and so tasty. Great cold in your lunch box with some chilli jam !
    kathygrafham
    30th Dec, 2011
    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.
    d-arouet
    28th Dec, 2011
    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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