Cheeseboard & onion tart

Cheeseboard & onion tart

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(43 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
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    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.

    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

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    3rd Dec, 2015
    Fantastic and soon easy.
    28th Oct, 2015
    What a brilliant recipe and absolutely delicious. Definitely 5 star.
    15th Nov, 2014
    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.
    19th Jun, 2014
    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.
    19th Jun, 2014
    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.
    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.
    6th May, 2013
    Best ever recipe, I used leeks and chilli cheese nom nom oh n topped with thinly sliced tomatoes
    15th Apr, 2013
    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?? :/
    27th Jan, 2013
    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.
    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.


    3rd Jan, 2017
    Can this quiche be frozen?
    goodfoodteam's picture
    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.
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