Cheese & Onion Tart

Name: Cheese & Onion Tart
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Ingredients: 3 red onions; 2 white onions; 250 g grated cheddar cheese; 50 g goat’s cheese (crumbled); 1 tsp rosemary; to taste Salt and pepper (for seasoning); 3 medium eggs; 100 ml double cream; 2 tbsp vegetable oil; to taste Shortcrust pastry

Perfect light weekend lunch, ideal when served with a fresh green salad.

2 hours

Easy

0 favorites

Ingredients

red onions 3

white onions 2

grated cheddar cheese 250 g

goat’s cheese (crumbled) 50 g

rosemary 1 tsp

Salt and pepper (for seasoning) to taste

medium eggs 3

double cream 100 ml

vegetable oil 2 tbsp

Shortcrust pastry to taste

Instructions

Prepare the onions

Peel the onions, cut them in half, then slice into thick strips. Add the cooking oil to a deep pan, add the onions, and turn up the heat until you hear a sizzle, then reduce to low heat. Cover with a lid and let the onions caramelize for about 1 hour, stirring occasionally.

Prepare the pastry

Preheat the oven to 190°C, 375°F, gas mark 5. Roll out the shortcrust pastry to about 5 mm thick on a lightly floured surface. We use a 22 cm loose-bottomed tart tin. Line the tin with the pastry, leaving the excess hanging over the edges. Patch any holes with the extra pastry.

Blind bake the pastry

Cover the pastry base with foil or baking paper, then fill with ceramic baking beans. Bake in the oven for 10 minutes to blind bake. Once done, remove the beans and set the pastry aside.

Mix the filling and bake

Once the onions are cooked, remove from the heat and drain off any excess liquid. In a large bowl, mix together the onions, cream, cheddar cheese, eggs and rosemary until well combined. Season with salt and pepper, then pour the mixture into the pastry case. Scatter the goat's cheese on top and bake for 25-30 minutes.