Description
This delicious Cheeseboard & Onion Tart combines a crisp, buttery pastry base with a rich filling of three cheeses—Stilton, Brie, and cheddar—complemented by sweet, slow-cooked onions. It’s a perfect savory tart for gatherings or a comforting meal, showcasing a delightful balance of creamy textures and savory flavors.
Ingredients
Scale
Pastry
- 250g plain flour, plus extra for rolling
- 125g cold butter, cubed
- ½ tsp salt
- 4 tbsp cold water
Filling
- 2 onions, sliced into rings
- 1 tbsp oil
- 2 eggs
- 284ml pot double cream
- 250g cheese (approximately 83g Stilton, 83g Brie, 83g cheddar)
Instructions
- Make the pastry: Place 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 a dough forms. Turn the dough onto a lightly floured surface, shape it into a smooth disc, wrap it in cling film, and chill for at least 10 minutes.
- Preheat the oven: Heat your oven to 200°C (fan 180°C, gas mark 6).
- Roll out and blind bake the pastry: Roll the chilled pastry on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Place the pastry in the tin with any excess hanging over the edges. Line the pastry with baking paper and fill with baking beans. Place on a baking sheet and bake for 15 minutes. Remove the baking paper and beans, and bake for a further 10 minutes until the pastry is pale golden and cooked through.
- Cook the onions: While the pastry is baking, heat the oil in a pan over medium heat. Add the sliced onions and cook gently for about 10 minutes until they are soft and golden.
- Prepare the filling mixture: In a bowl, beat the eggs and double cream together. Season with salt and pepper to taste.
- Assemble the tart: Crumble the Stilton and cheddar cheeses and chop or pull the Brie into small pieces. Scatter the cheeses evenly over the baked pastry base, then distribute the cooked onions on top. Pour the egg and cream mixture over everything.
- Bake the tart: Reduce the oven temperature to 160°C (fan 140°C, gas mark 3) and bake the tart for 40 minutes until the filling is set and lightly golden on top.
Notes
- Using a mixture of cheeses balances the tart, so try to use the specified Stilton, Brie, and cheddar for authentic flavor.
- Blind baking the pastry ensures a crisp base that won’t become soggy from the wet filling.
- Keep an eye on the onions while they cook to avoid burning; they should soften and caramelize gently.
- You can prepare the pastry dough ahead of time and keep it chilled until ready to use.
- Serve warm or at room temperature with a simple green salad.
- Prep Time: 20 mins
- Cook Time: 1 hour 5 mins
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: cheeseboard tart, onion tart, savory tart, Stilton tart, Brie tart, cheddar tart, baked tart, British cheese tart
