Smoky cheese & onion tart

Smoky cheese & onion tart

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(18 ratings)

Prep: 20 mins Cook: 45 mins


Serves 6
A rustic tart to cut into squares for a picnic, or make individual tarts to serve as a starter with salad

Nutrition and extra info


  • kcal759
  • fat57g
  • saturates27g
  • carbs47g
  • sugars6g
  • fibre3g
  • protein18g
  • salt2.32g
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  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 rashers smoked bacon, chopped into pieces
  • 3 onions, thinly sliced



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

  • 200ml double cream
  • 500g block shortcrust pastry (all-butter has the best flavour)
  • plain flour, for duting
  • 140g hard farmhouse cheese, such as cheddar, half grated, half crumbled
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g cherry tomato, halved


  1. Heat oven to 220C/200C fan/gas 7. Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp. Add the onions and sweat for 10 mins until soft, sticky and golden. Pour in the cream, take off the heat and leave to cool a little.

  2. Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.

  3. Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg. Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese. Brush the borders with the remaining beaten egg, then bake for 20 mins until golden. Leave to cool, then cut into squares. Enjoy warm with salad or cold on a picnic.

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Comments, questions and tips

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14th Jun, 2014
love this really easy to make and a cheap tea
10th Feb, 2014
Lovely! I used a puff pastry which did not go soggy as I have noticed a few people have commented about the shortcrust. Also added a bit of English mustard to the mixture which worked really well and gave some extra flavour.
29th Oct, 2012
AMAZING!! though wouldnt reheat as it goes brown on top. unless this is some fault of mine?? loads of compliments..def be making this again......
29th Oct, 2012
made this recipe at school and got loads of comments! gorgeous taste and the family loved it. will be making it again thats for sure! only i would not reheat it as it goes all brown on the top unless it was some fault of mine??!
7th Jun, 2012
This is an all time favourite of ours. It always gets commented on as delicious and is woofed down the day it is made. Really easy to whip together. I often make it without bacon for a vegetarian option and add a little more cheese.
3rd Feb, 2012
This was lovely. When I told my partner i was making this he pulled his face, but when he tasted it he took it all back. Will make it again!! yummy! I did swap the Smoky bacon for nomal and the cheese for smoky cheese, (was all I have in) and it worked really well.
maysden's picture
17th Oct, 2011
I made this recipe for a bar-b-q party and friends cleared the plates in quick time and were asking for more. A couple of pals who are (chilli addicts )wanted to know what it would be like if I added a bit of chilli. The next time I made it, I added chilli powder with the onions and cream and made a seperate one for the (addicts )and both lots were cleared and everyone complimented both types.
16th May, 2011
Made this for a bring and share supper. Lovely. Mine went quite brown in the oven before it had set, but perhaps it was too hot?
18th Feb, 2011
Love this recipe, it's great to use up left over gammon, sausages and any veg. The family can't get enough of it. I blind baked the pastry before adding the filling.
10th Sep, 2010
Absolutely loved this, It was so easy to make & my son loved it.


23rd Nov, 2015
Can you freeze this please?
goodfoodteam's picture
10th Dec, 2015
Yes, you can freeze this once baked provided you don't mind the cherry tomatoes looking a little more squashed! Wrap whole or in portions. It will keep in the freezer for 6 weeks.
29th Jul, 2013
why are all the quiche recipes including double cream, I don't like to cook with cream, do you have another recipe that does not use cream please?
goodfoodteam's picture
10th Dec, 2015
Using milk instead of cream can make a quiche a little watery. Double cream sets better and has a better consistency, so unfortunately quiches do rely on cream for success. We have found you a recipe called Garden vegetable & goats cheese quiche which is based on a white sauce made with milk instead of cream, also look for vegetable tarts based on tomatoes and roasted veg, such as Griddle vegetable & feta tart, or how about trying a savoury tatin? 
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