Cheeseboard & onion tart
By Jane Hornby
Use up remnants of cheese in this delicious tart – a mixture of blue, creamy and cheddar works well
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Prep:15 mins
Cook:1 hrs 5 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 603
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fat 49g
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saturates 26g
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carbs 30g
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sugars 5g
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fibre 0g
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protein 13g
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salt 1.18g
Ingredients
- 250g plain flour, plus extra for rolling
- 125g butter, cold and cubed
- ½ tsp salt
- 2 onions, sliced into rings
- 1 tbsp oil
- 2 eggs
- 284ml pot double cream
- 250g cheese - I used a third each Stilton, Brie and cheddar
Method
Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked.
While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
