Cheese and onion tart

Recipe from: 06 April 2011

Ingredients 19
Servings 1
Time 30 mins


  • For the pastry:
  • 1
    cake flour
  • 1/2
    baking powder
  • pinch of salt
  • 50
    cold butter
  • 1/2
    grated cheddar(optional)
  • 1
    egg yolk
  • 3
    cold water
  • For the filling:
  • 50
    salted butter
  • 2
    cloves garlic, crushed(optional)
  • 3
    onions, sliced
  • 1/2
    freshly ground nutmeg
  • a handful of chopped flat leaf parsley(optional)
  • 100
  • 100
    cream(or milk)
  • 2
    large eggs
  • 375
    (cup and a half) grated cheese of your choice
  • salt and pepper


40 mins
Sieve the dry ingredients together into a bowl.
Grate the butter into the bowl and rub into the flour to form  fine crumbs. Add the cheese.
Combine the egg and water and slowly add to the mixture using a knife to combine/cut in.
It should from a ball of dough.
Flatten slightly, wrap with clingfilm and refrigerate for 20 minutes(this gives you time the prep the filling).

Sauté the garlic and onions gently in the butter until golden and soft. Stir in the nutmeg and parsley and set aside to cool slightly.
Beat the milk, cream and eggs together in a medium mixing bowl. Add the cooked onions as well as the cheese. Season well.
To assemble:
Preheat the oven to 180°C.
Roll the pastry out and line into a greased tart or pie dish.
Prick a few holes at the bottom(don't if using a loose bottomed tin).
Pour the filling into the pastry lined dish and bake for 30 minutes - 40 minutes( until set and golden).
For a crustless cheese and onion "quiche":
Grease the pie dish and lightly dust with cake flour before adding the filling.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.


Read more on: bake  |  cheese

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