Introduction

This Cheeseboard & Onion Tart is a deliciously rich and savory dish perfect for sharing. Combining a crisp pastry base with a creamy, cheesy filling and sweet caramelized onions, it makes an impressive addition to any meal or a delightful snack on its own.

A round quiche with a golden-brown top that looks slightly crispy and browned in places, showing a creamy filling with visible pieces of mushroom and cheese. The quiche has a light, flaky crust that is pale beige and thicker around the edge. One slice is cut out, revealing the layers inside: a thin crust base, a thick yellowish creamy egg mixture with bits of mushrooms and melted cheese. It is placed on a round wooden cutting board with some crumbs around it. A white-handled knife rests on the board next to the quiche. The background is 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 mix of Stilton, Brie, and Cheddar recommended)

Instructions

Step 1: Put the flour, butter, and salt into the bowl of a food processor. 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, then wrap and chill for at least 10 minutes.
Step 2: Preheat your oven to 200°C (fan 180°C/gas mark 6). Roll the chilled pastry out on a floured surface until it is large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, letting the excess hang over the edges. Add baking paper and baking beans on top, then bake on a sheet for 15 minutes.
Step 3: Remove the paper and beans, then bake the pastry for another 10 minutes until pale golden and cooked through.
Step 4: While the pastry cooks, gently soften the sliced onions in oil over medium heat for about 10 minutes until they turn golden and sweet.
Step 5: Beat together the eggs and double cream in a bowl, seasoning with salt and pepper to taste.
Step 6: Crumble the hard cheeses and chop or pull the softer Brie into small pieces. Spread the cheese evenly over the baked pastry base, then scatter the cooked onions on top.
Step 7: Pour the egg and cream mixture over the cheese and onions. Reduce the oven temperature to 160°C (fan 140°C/gas mark 3) and bake for 40 minutes, until the filling is set and lightly golden.

Tips & Variations

Use any combination of cheeses you enjoy; blue cheese adds a wonderful tang, while creamy Brie brings richness.
For a vegetarian option, keep the recipe as is; for a heartier tart, consider adding cooked bacon or sautéed mushrooms.
If you don’t have a food processor, mix the butter into the flour using your fingertips until crumbly, then add water gradually to form the dough.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a low oven (around 150°C) until just heated through to maintain the crispness of the pastry. Avoid microwaving as it can make the crust soggy.

How to Serve

A round quiche with a golden-brown crust sits on a wooden cutting board, one slice removed to show the inside layers. The quiche has a flaky, light beige crust holding a creamy yellow filling mixed with bits of browned mushrooms and cheese. The top is slightly browned with a textured, bubbly look. A white-handled knife lies next to it on the board, with surface crumbs scattered around. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry ahead of time?

Yes, you can prepare the pastry dough up to 2 days in advance and keep it wrapped in the refrigerator. Let it rest at room temperature for 10 minutes before rolling out.

What is the best cheese to use for this tart?

A mix of cheeses works best to balance flavor and texture. A strong cheese like Stilton or another blue cheese provides tang, Brie adds creaminess, and Cheddar gives sharpness and structure. Feel free to experiment with your favorites.