Cheeseboard & onion tart

Cheeseboard & onion tart

  • 1
  • 2
  • 3
  • 4
  • 5
(46 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


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
Save to My Good Food
Please sign in or register to save recipes.


    For the pastry

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



      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



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp oil
    • 2 eggs



      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


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    thecherub's picture
    18th Oct, 2011
    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!
    27th Sep, 2011
    great flavours - adding this to favs
    3rd Sep, 2011
    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.
    25th Jul, 2011
    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 :-)
    4th Mar, 2011
    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.
    coleyskitchen's picture
    5th Feb, 2011
    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.
    18th Jan, 2011
    1/2 & 1/2 Stilton and Cheddar, really tasty, will do again.....
    13th Jan, 2011
    Absolutely scrummy. Used up all my leftovers from christmas and even added a bit of leftover ham. Really easy even the pastry.
    12th Jan, 2011
    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 nice ;-))
    10th Jan, 2011
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    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.