Caramelised onion & cheddar tart
1 1/2 cups plain flour
100g butter, chopped
3-4 tbsp iced water
1 tbsp olive oil
100g cheddar, crumbled
1 tbsp thyme leaves
1/2 cup cream
3 large brown onions, halved and sliced
5 eggs
Place flour in a food processor and add butter. Using the pulse button, process in short bursts,
until mixture resembles breadcrumbs. Add 3 tablespoon water and process in bursts until
dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little
more water if it is too crumbly.
Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick
baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and
trim edges (reserve the paper). Refrigerate for 20 mins.
Preheat oven to 180°C or 160°C fan. Line pastry with paper, and fill with dried rice or pastry
weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry
and lightly golden. Cool completely.
Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for
about 35 mins, until a deep golden colour. Season well with salt and pepper and transfer to a
bowl to cool
Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk
eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35
minutes, until set and golden. Serve warm, or at room temperature.
100g butter, chopped
3-4 tbsp iced water
1 tbsp olive oil
100g cheddar, crumbled
1 tbsp thyme leaves
1/2 cup cream
3 large brown onions, halved and sliced
5 eggs
Place flour in a food processor and add butter. Using the pulse button, process in short bursts,
until mixture resembles breadcrumbs. Add 3 tablespoon water and process in bursts until
dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little
more water if it is too crumbly.
Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick
baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and
trim edges (reserve the paper). Refrigerate for 20 mins.
Preheat oven to 180°C or 160°C fan. Line pastry with paper, and fill with dried rice or pastry
weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry
and lightly golden. Cool completely.
Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for
about 35 mins, until a deep golden colour. Season well with salt and pepper and transfer to a
bowl to cool
Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk
eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35
minutes, until set and golden. Serve warm, or at room temperature.