Cheese and Onion Tart
Today’s recipe, by request, is for Onion Tart. Yet another recipe that I helped develop on the Cheap Family Recipes site. When I wrote this recipe, years ago, in 2013, CFR had disappeared and I made the savoury tart recipe using my notes. Consequently, it is different to the other version. You might like to check out that one as well! Incidentally, on repricing the recipe today, it’s cheaper than it was then!
We were inspired by Delia Smith’s Thick Onion Tart, frugalising it as we went along. I now dispense with the layers altogether, partly because I can’t be bothered and partly because I don’t think it makes any difference to the flavour or texture.
I never blind bake a 20cm sized tart as I dislike the over cooked taste it gives the edges of the pastry, and I don’t think it needs it. The pastry cooks perfectly fine, although I don’t like crisp tart bases. If you do, by all means blind bake the pastry
I make this for dinner time and time again, it is good hot, cold and in between. Great for packed lunches, picnics and feeding other people. We even had it at a WI lunch for 40+ people
I like to serve this with 80g carrots and peas per person if hot, and salad leaves from the garden with a mustardy vinaigrette if cold. If you want the calories, have a slice of crusty bread and butter with it, or some potatoes, hot or cold depending on the temp of the tart. Last time I made it, I roasted some carrot wedges with soy and sweet chilli sauce. That was good!
If you would like a vegan tart, omit the cheese and eggs and add some vegan cream. Similarly, if you would like to make an even cheaper budget recipe, omit the cheese.
You could swap the cheese for a strong blue version, or a mild cheddar, whatever you have to hand and like. Use half leeks and half onions for a change, or mix in some broad beans.
Swap out the milk for cream for a richer taste
Personally, I love the taste of grainy mustard. If you don’t, just leave it out
Uses for Caramelised Onions
Caramelised onions are an extremely useful item to have about the kitchen. If you have any hummus, either shop bought or home made, try stirring in some of the onions. Caramelised onion hummus. Amazing! And a lot cheaper than in the shops.
Line some 10cm tartlet tins with pastry, or even jam tart tins, and fill with the onions, or the tart filling, for a mini savoury tart treat. Great for after school, elevenses or packed lunches. You could even roll out a slice of bread, cut to the tart tin size and use that instead of pastry.
Or pile the caramelised onions onto a rolled out sheet of puff pastry, with or without cheese mixed in or on top, and bake for a speedy supper
- 100 g flour self raising
- 2 tsps mustard optional
- 40 g cheese optional
- 40 ml oil NB oil does not weigh the same in ml and grams
- 40 ml cool water or up to 60ml, you may not need it all
- 700 g onions
- 50 g butter
- 2 large eggs
- 110 ml milk
- 60 g cheese optional
- Put the flour and oil into a mixing bowl
- Add the cheese and mustard if using
- Add the water. You may need a little more or a little less depending in the flour, they are all different
- Stir gently until amalgamated to make the pastry
- Cover and leave to rest while you cook the onions
- Slice up all the onions. I tend to slice them into half rings when doing this rather than the usual little chopped pieces, don’t know why, it just seems right!
- Put them in a frying pan with 50g butter, yes, I know it’s a lot, but it is one of the main flavourings. Saute the onions for about 30-45 minutes, until they are a dark brown colour. Stir every now and again in case they start to stick, if they do, add just a splash of water
- Once the onions are cooked, leave them to cool until warm, if not completely cold.
- Whisk the eggs, milk and mustard together and add to the cooled onions. The onions need to be cool or they will scramble the eggs
- Bake at 180°C Fan / 200°C / 400°F / Gas Mark 6 for about 30 minutes until the filling is cooked through and firm
- Enjoy hot from the oven, warm or cold
Got a great recipe? How about submitting it to appear on Thrifty Lesley!