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Cheeseboard and Caramelised Onion Tart

  • Timer Prep 30 min
    Cook 70 min
  • Chart 510.0 cal/
  • Chef hat Medium


Cube the chilled butter. Mix the egg yolks with 1 tbsp chilled water. Slice the large egg yolks. Crumble the mixed cheese into chunks.


  1. 1 Put the flour, butter and a pinch of salt in a food processor. Pulse until the mixture resembles breadcrumbs then transfer to a bowl.
  2. 2 Stir in the egg yolk with a knife. Bring the mixture together with your hands, adding 1 tsp water if necessary. Roll into a ball, wrap in clingfilm and chill for 20 minutes.
  3. 3 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Lightly grease one 24cm loose-bottomed tart tin per one tart.
  4. 4 Roll out the pastry on a floured surface into a circle – about 5cm bigger than the tin and 5mm thick.
  5. 5 Line the tin with the pastry, leaving a little to overhang. Top with greaseproof paper, fill with baking beans and bake for 15 minutes.
  6. 6 Remove the beans and return to the oven for 5 more minutes.
  7. 7 Reduce the temperature to 160°/325°F/ gas 3 (140°C for fan ovens).
  8. 8 Heat the butter and oil in a large frying pan, add the onions and cook gently for 20 minutes, stirring occasionally.
  9. 9 Add the marmalade and remove from the heat. Spread over the cooked pastry case.
  10. 10 Beat the eggs with the cream and half the thyme, season well, then add half the cheese.
  11. 11 Pour into the pastry case and top with the remaining cheese and thyme. Bake for 30 minutes until set and golden.
  • Average per serving
  • Calories 510.0kCal
  • Fat36.5g
  • Saturated21.1g
  • Salt0.84g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg