Cheese and Onion Tart

British blogger recipes: Cheese and onion tart


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


  1. Begin by caramelising the onions. Heat the oil in a heavy-bottomed 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.
  2. Preheat the oven to 190°C/gas mark 5. Roll out the pastry to fit a 24cm pie 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.
  3. 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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