Caramelised onion & cheddar tart

Recipes / Appetiziers

This vegetarian savoury tart combines delicious Mersey Valley cheddar, cream, butter and thyme herbs.

Recipe «Caramelised onion & cheddar tart» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups plain flour, 100g butter, chopped, 3-4 tbsp iced water, 1 tbsp olive oil, 100g Mersey Valley cheddar, crumbled , 1 tbsp thyme leaves, 1/2 cup cream, 3 large brown onions, halved and sliced , 5 eggs.

Ingredients:

  • 1 1/2 cups plain flour 
  • 100g butter, chopped 
  • 3-4 tbsp iced water 
  • 1 tbsp olive oil 
  • 100g Mersey Valley cheddar, crumbled 
  • 1 tbsp thyme leaves 
  • 1/2 cup cream 
  • 3 large brown onions, halved and sliced 
  • 5 eggs 

Instructions

  1. Place flour in a food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tablespoon water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more water if it is too crumbly.
  2. Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and trim edges (reserve the paper). Refrigerate for 20 mins.
  3. Preheat oven to 180°C or 160°C fan. Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry and lightly golden. Cool completely.
  4. Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for about 35 mins, until a deep golden colour. Season well with salt and pepper and transfer to a bowl to cool.
  5. Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.