Description
This delicious Cheeseboard & Onion Tart combines a buttery, flaky pastry crust with a rich filling of three different cheeses—Stilton, Brie, and cheddar—complemented by sweet, caramelized onions. Perfect as a savory treat for lunch or dinner, this tart is creamy, cheesy, and packed with flavor, featuring a beautifully golden and set custard-like filling.
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 double cream
- 250g cheese (approximately 83g each Stilton, Brie, and cheddar)
Instructions
- Make the pastry: Place the plain flour, cubed cold butter, and salt into a food processor bowl. Pulse until the mixture resembles fine crumbs. Gradually add 4 tablespoons of cold water while pulsing until a dough forms. Turn the dough onto a lightly floured surface and shape it into a smooth disc. Wrap it tightly in cling film and chill in the refrigerator for at least 10 minutes.
- Blind bake the pastry: Preheat the oven to 200°C (fan 180°C/gas mark 6). Roll out the chilled pastry on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Gently press the pastry into the tin, allowing any excess to overhang. Line the pastry with baking paper and fill it with baking beans to prevent rising. Place the lined tart tin on a baking sheet and bake for 15 minutes. Remove the baking paper and beans, then bake the base for an additional 10 minutes until the pastry is pale golden and cooked through.
- Cook the onions: While the pastry is baking, heat 1 tablespoon of oil in a frying pan over medium heat. Add the sliced onions and soften them by cooking for about 10 minutes or until golden and tender, stirring occasionally to prevent burning.
- Prepare the filling: In a bowl, beat the eggs and double cream together until combined. Season the mix with a pinch of salt and pepper to taste. Crumble the Stilton and cheddar cheeses and cut or pull the Brie into small pieces.
- Assemble the tart: Scatter all the cheeses evenly over the baked pastry base. Spread the softened onions over the cheese layer. Pour the egg and cream mixture gently over the filling to cover evenly.
- Bake the tart: Reduce the oven temperature to 160°C (fan 140°C/gas mark 3). Bake the tart for 40 minutes or until the filling is set and lightly golden on top. Remove from the oven and let it cool slightly before removing the tart from the tin and serving.
Notes
- Use a mixture of hard and soft cheeses for a balanced texture and flavor.
- Blind baking the pastry prevents the base from becoming soggy once the filling is added.
- Ensure the onions are well caramelized for maximum sweetness and flavor.
- You can prepare the pastry in advance and keep it chilled until ready to use.
- Allow the tart to cool slightly before slicing for cleaner cuts.
- To make it gluten-free, substitute plain flour with a gluten-free flour blend suitable for pastry.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: cheeseboard tart, onion tart, cheese tart, savory tart, baked tart, Stilton cheese recipe, Brie tart, cheddar tart, brunch tart, vegetarian tart
