Name: Cheeseboard & Onion Tart Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 250g plain flour, plus extra for rolling; 125g cold butter, cubed; ½ tsp salt; 4 tbsp cold water; 2 onions, sliced into rings; 1 tbsp oil; 2 eggs; 284ml pot double cream; 250g cheese (approximately 83g Stilton, 83g Brie, 83g cheddar)

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Introduction

This cheeseboard and onion tart combines a buttery, crisp pastry with rich, melty cheeses and sweet, caramelized onions. It’s a perfect savory treat for lunch, dinner, or entertaining guests. You’ll love the blend of Stilton, Brie, and cheddar in every bite.

A golden-brown quiche with a flaky crust sits on a wooden round board. One slice is cut and slightly pulled away, showing three layers: a light beige bottom crust, a thick creamy yellow egg layer with bits of browned mushrooms mixed inside, and a top layer that is slightly darker with a golden, lightly browned cheese crust. Next to the quiche is a white knife with a serrated edge resting on the board. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (a third each Stilton, Brie, and cheddar)

Instructions

Step 1: Put the flour, butter, and salt into a food processor and pulse until the mixture resembles fine crumbs. Add 4 tablespoons of cold water and pulse again until it forms a dough. Turn the dough onto a floured surface, shape into a smooth disc, then wrap and chill for at least 10 minutes. Preheat the oven to 200°C (fan 180°C/gas 6).
Step 2: Roll out the pastry on a floured surface until it’s large enough to line a 23cm loose-bottomed tart tin. Fit the pastry into the tin, allowing any excess to overhang. Line the pastry with baking paper and fill with baking beans. Place on a baking sheet and bake for 15 minutes. Remove the paper and beans, then bake for another 10 minutes until the pastry is pale golden and cooked.
Step 3: While the pastry bakes, heat the oil in a pan over medium heat. Add the sliced onions and soften them for about 10 minutes until golden and tender.
Step 4: In a bowl, beat the eggs and double cream together, seasoning the mixture to taste. Crumble the harder cheeses and break the creamy cheese into small pieces.
Step 5: Scatter the cheese evenly into the baked pastry case, then add the softened onions on top. Pour the egg and cream mixture over everything. Reduce the oven temperature to 160°C (fan 140°C/gas 3) and bake the tart for 40 minutes, until set and lightly golden.

Tips & Variations

If you don’t have a food processor, rub the cold butter into the flour and salt using your fingertips until the mixture looks like breadcrumbs, then gradually add water to form a dough.
Try swapping the Stilton for another blue cheese or add fresh herbs like thyme for extra flavor.
For a quicker version, caramelize the onions in advance and store them in the fridge until ready to use.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (fan 140°C/gas 3) until warmed through to preserve the pastry’s crispness. Avoid microwaving as the crust may become soggy.

How to Serve

A quiche with a golden brown crust sits on a round wooden board with a slice cut out, showing its creamy yellow filling dotted with small pieces of cooked mushrooms and brown baked spots on top from the cheese. The crust is thick and slightly crumbly, while the filling looks smooth and soft. A white-handled knife with some crumbs clings to the blade lies next to the quiche on the board. In the background, there is a white marbled surface and a white plate with a small piece of the quiche on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry in advance?

Yes, the pastry dough can be made a day ahead and kept wrapped in the refrigerator. This helps develop better flavor and makes rolling out easier.

What cheeses work best for this tart?

A combination of hard and soft cheeses gives great texture and flavor. Stilton, Brie, and cheddar create a balanced blend, but you can substitute with other cheeses you enjoy.