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Cheese & Onion Tart

Ingredients . . .

  • 200g shortcrust pastry
  • 10g butter
  • 1 tbsp olive oil
  • 2 medium onions , finely sliced
  • 1 tbsp plain flour , level
  • 200ml milk
  • 120g Applewood® Wedge, grated
  • 2 eggs, beaten


Method . . .

    • Preheat the oven to 190˚C, 170˚C fan, gas mark 5.
    • Line a 20cm loose-bottom tin with the pastry and blind-bake.
    • Heat the butter and oil in a medium pan and sauté the onions until soft and lightly coloured, about 10 minutes. When the onions are cooked stir in the flour and cook for 1 minute stirring all the time. Gradually incorporate the milk a little at a time, allowing the mixture to thicken before adding more milk. You should eventually have a thin sauce.
    • Remove from the heat and add the grated Applewood® Cheese, stir and allow the cheese to melt. When the sauce has cooled sufficiently, beat in the eggs, season and pour the filling into the pastry case.
    • Return to the oven and bake for 20-25 minutes until firm and golden brown.
    • Allow to stand for 15-20 minutes before serving.