Cheddar cheese and onion tart

I pride myself on being able to make dinner out of what looks like nothing. I get into this zone where I think I’m in some kind of Ready Steady Cook-style competition and get all excited about how I can make a 3 course dinner out of an old bag of nuts and an egg. I didn’t make a 3 course dinner, I just made a tart, but still.

It’s good for using up any odds and ends of cheese, this tart. Chuck ‘em all in there. I used the fading remains of a block of cheddar plus 3 types of onion: red, white and spring. The pastry was shop-bought, knocking around in the freezer. It was rich, filling and mmmm cheesy. Not bad for a bit of fridge foraging.

Cheddar cheese and onion tart

150g cheddar cheese, crumbled
2 large red onions, sliced into thin half moons
2 medium white onions, sliced into thin half moons
4 spring onions, finely chopped (white and green parts)
1 clove garlic, crushed
1 sprig rosemary (or thyme), leaves removed and finely chopped
2 eggs
100ml double cream
250g shortcrust pastry
Salt and white (or black) pepper

This recipe fills a 24cm tart dish.

Begin by caramelising the onions. Heat 2 tablespoons of vegetable or groundnut oil in a heavy based frying pan and add the red and white onions. Once they are sizzling, turn the heat down as low as possible and let them cook gently for about an hour, stirring every so often, until very soft and caramelised.

Preheat the oven to 190C/fan 170C/gas 5. Roll out the pastry to fit the dish and carefully lay it in, covering the base and sides. You want the pastry to overhang the sides by a couple of centimetres, as it will shrink during cooking. Make sure to patch up any holes. Fill the pastry base with baking beans (or dried beans or rice) and cook for ten minutes before removing from the oven and setting aside.

Mix the cheese with the spring onions, rosemary, eggs, cream and caramelised onions when ready. Season with salt and white pepper. Pour the filling onto the tart base and spread evenly. Bake for 25-30 minutes until golden brown.

Serve warm or cold with a sharp green salad.

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25 thoughts on “Cheddar cheese and onion tart

  1. Greetings from Vienna!

    I made this last weekend and have to say that it was the hammer. Very delicious indeed!

    Your blog makes great reading – thanks for posting, and keep up the great work

  2. I made this today, after finding this site with a google search.

    It is an exceptionally good quiche. I have bookmarked this page and will make it again.

    Thank you so much for sharing.

  3. only you could take a photo of that and make it look utterly gorgeous. i’d probably make it look completely unappetising in my photos. it looks so creamy and buttery with the edgy taste of onions. x shayma

  4. “MacGuyver of the Kitchen” – now that’s good.

    *Ponders writing autobiography, having finally decided on title*

    I call it Jazz Cooking. Let’s see if the drummer can keep up with this…

    By the way – on the subject of Jus Roll: I notice (no criticism, I just like t’look at your photos) that you’ve had a bit of a berniecrumble moment with your rim. We’ve all been there. Do you think this more likely with (am sure there is a propert technical term) corrugated tins, rather than standard round ones? Such has been my experience.

    Any scientists out there?

  5. I do love a good cheese and onion tart!

    I did a similar recipe for FoodCycle’s blog recently, but went even further with the MacGyvering and used rolled out stale bread to make the tart case instead of making pastry. To be honest it was probably just as much work in the end, but the idea of the post was supposed to about using up food you already have in the house to make a nice romantic meal.

    It’s normally this or a mixed mac and cheese when there are odds and ends of cheese knocking about for me. Wish I’d thought to add some rosemary or thyme though, I bet that really adds to it!

  6. Cheese and onion tart is a classic. To save time I fry my onions with butter and a little sugar on high in a microwave stirring every two minutes until done. Depending on quantity, it takes up to about 10 minutes to do. And it produces nicely caramelised onions to my taste.

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