Cheese & Onion Tart

Name: Cheese & Onion Tart
Prep time: 45 min
Cook time: 60 min
Yield: 6 to 8 servings
Cuisine: Pub Grub Classics
Ingredients: Plain Flour — 250 g; Cold Butter — 125 g; Salt — 1 tsp; Cold Water — As needed; Egg — 1; Onions — 4; Butter — 30 g; Oil — 1 tbsp; Eggs — 4; Hard Cheese — 250 g; Soft Cheese — 100 g; Oregano — 1 tsp; Milk — 60 ml; Mozzarella — 100 g; Ground Black Pepper — To taste

This delightful homemade caramelised onion and cheese tart features slow-cooked sweet onions and a rich, cheesy egg filling encased in a buttery shortcrust pastry case. Finished with melted cheese on top, this savoury vegetarian bake delivers an irresistible combination of rich textures and deep flavours straight to your kitchen.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 60 minutes

Servings: 6 to 8

Notes:

Slowly caramelise sliced onions in a large frying pan with butter and a little oil over low heat for 45 to 60 minutes until deeply golden brown and jammy.

Make the shortcrust pastry by rubbing cold butter into plain flour and salt, then binding with cold water into a ball before chilling for 15 minutes.

Roll out the pastry, line a flan tin, and blind bake with baking beans or rice at 160°C fan for 20 minutes.

Brush the blind-baked pastry case with beaten egg and return to the oven for an additional 10 minutes to seal the crust.

Whisk eggs together with grated hard cheese, soft cheese, oregano, milk, and the caramelised onions to create the rich tart filling.

Pour the filling into the pastry case, top with slices of mozzarella, season with ground black pepper, and bake at 160°C fan for 25 to 30 minutes until set and golden.

Caramelise Onions
Slice onions thinly and cook slowly in a frying pan with butter and oil over low heat for 45 to 60 minutes, stirring frequently until jammy and golden brown.

Make Pastry
Combine plain flour, salt, and cubed cold butter, rub together until resembling breadcrumbs, add cold water gradually to form a dough, and chill in the fridge for 15 minutes.

Blind Bake Crust
Roll out the pastry, fit into a flan tin, prick the base with a fork, line with greaseproof paper and baking rice, and bake at 160°C fan for 20 minutes, then remove rice, brush with egg, and bake for another 10 minutes.

Prepare Filling
Whisk eggs in a bowl, mix in grated hard cheese, soft cheese, oregano, a splash of milk, and the prepared caramelised onions.

Assemble and Bake
Pour the onion and cheese filling into the warm pastry case, arrange mozzarella slices on top, season with ground black pepper, and bake at 160°C fan for 25 to 30 minutes until set.