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


  • 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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26th Jul, 2010
Made for a picnic. Next time I would try blind baking the base for 10 mins as although the rest was well cooked the base was soggy even though pastry was rolled out to specified size and oven was preheated. Filling was lovely.
11th Jun, 2010
I love this recipe i have tried it using courgettes but the original recipe taste so much nicer even my children love it and they don't like onion
30th Nov, 2009
Gorgeous! Would pre bake the pastry next time but will def make again!
10th Oct, 2009
I play Bridge socially on Thursday evenings and the group of friends that I play with each contribute a light snack to enjoy midway through the evening. I made this tart this week and it was one of the easiest and most delicious recipes I have ever made . I used onions from my allotment, and tomatoes I have grown in my greenhouse. I used unsmoked bacon as this was all I had available, but I am sure this did not make it any less delicious. I shall make this regularly.
3rd Oct, 2009
Just finished eating this tart went down really well...I added some sesame seeds on top...really happy with it!
21st Sep, 2009
Really tasty and quick to pull together. The other posters are quite correct in the prebaking of the pastry. I forgot this in my haste. Will make again.
10th Sep, 2009
I also pre-cooked the pastry for 10 minutes and also added sugar to the onions. We really enjoyed this recipe and felt it was a great store cupboard recipe which will make again.
Frantic Flapjack
12th Aug, 2009
I took schubun's comment into account and pre-cooked the pastry for 10 minutes in a hot oven which seemed to do the trick. It turned out really well. You could also reduce the cream a little. I also added some brown sugar to the onions which helped to caramelise them. This tart was lovely.
3rd Aug, 2009
Not a fan of this I'm afraid, I was going to make this for a picnic but I had already made too much fun. I'm glad I didn't as I made this for lunch yesterday and found it to be quite wet, which wouldn't have been good picnic food. Cooked it for over 20 minutes as the pastry wasn't quite cooked properly underneath as the mixture is quite wet, was okay but wouldn't make it again.
29th Jul, 2009
really easy and so lovely


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