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Caramelised onion, rocket and blue cheese tartlets

Recipe from: 2/10/2005 12:00:00 AM

Ingredients 15
Servings 6


  • 500
    cake flour
  • 125
    ice-cold butter, cubed
  • 60
    grated Parmesan cheese
  • 1
    egg, lightly beaten
  • 60
    ice-cold water
  • 30
    olive oil
  • 2
    onions, thinly sliced
  • 80
    rocket leaves
  • 80
    blue cheese, crumbled
  • 3
    eggs, lightly beaten
  • 60
  • 80
    grated Parmesan cheese
  • 1
    pinch of nutmeg


Sift the flour into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the Parmesan cheese.
Make a well in the centre and add the egg and water.
Mix with a table knife until the mixture just begins to combine.
Squeeze the dough lightly into a ball, wrap it in clingfilm and chill for 30 minutes.
Preheat the oven to 200 °C.
Divide the dough into six portions and roll out between two sheets of baking paper.
Line six round 8 cm diameter tartlet dishes with the dough.
Bake the crusts blind (filled with baking paper and dried beans) for 10 minutes, remove the paper and beans and bake for another 8 to 10 minutes.
Reduce the oven temperature to 180 °C.
Heat the oil in a large frying pan and fry the onions for about 20 minutes over moderate heat until they have caramelised.
Add the rocket and stir until it wilts.
Remove the pan from the heat and allow to cool.
Divide the onion mixture between the six tartlet crusts and sprinkle with the blue cheese.
Beat the eggs, cream, Parmesan cheese and nutmeg together and pour into the tartlets.
Place on a baking sheet and bake for 20 to 30 minutes.
Serve hot or at room temperature.

Read more on: bake  |  sauté

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