Creamy Cheese and Onion Tartlets

This recipe would also work well in a large tart tin – just cook it for 5 -10 minutes longer or until the middle feels firm to the touch.

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Recipe by Cook Vegetarian
Serves 6
Ready in 60 mins +

Ingredients

  • 25g butter
  • 2 red onions, thinly sliced
  • 1 large white onion, finely
  • chopped
  • salt and freshly ground
  • black pepper
  • 375g pack ready rolled short
  • crust pastry
  • 330ml crème fraîche
  • 3 medium free-range eggs
  • pinch grated nutmeg
  • 150g vegetarian mature Cheddar
  • cheese, grated

Nutritional Information:

Calories: 871
Fat: 69.6g

How To Cook

  1. Melt the butter in a large pan. Add all the onions and season, then cover and cook gently for around 35 minutes, stirring occasionally until the onions are very soft and starting to caramelise. Remove from the heat and allow to cool slightly.
  2. Meanwhile, preheat the oven to 190C/375F/Gas 5. Unroll the pastry then roll out on a lightly floured surface and use to line a 4-6 small tart cases. Line the pastry with baking parchment and fill with baking beans.
  3. Bake for 10 minutes then lift out the paper and beans and bake for a further five minutes until the pastry is golden brown.
  4. Place the crème fraîche, eggs and nutmeg in a large bowl. Season with freshly ground black pepper and whisk together.
  5. Stir in the caramelised onions and half of the cheese. Now pour the mixture into the pastry case. Scatter the remaining grated Cheddar cheese over the top.
  6. Bake for 20-25 minutes until the surface is golden and the filling set. Allow to cool a little, then serve warm with a tomato salad or seasonal vegetables.
    7. www.cathedralcity.co.uk
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Creamy Cheese and Onion Tartlets
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 60 mins +
    Ingredients
  • 25g butter
  • 2 red onions, thinly sliced
  • 1 large white onion, finely
  • chopped
  • salt and freshly ground
  • black pepper
  • 375g pack ready rolled short
  • crust pastry
  • 330ml crème fraîche
  • 3 medium free-range eggs
  • pinch grated nutmeg
  • 150g vegetarian mature Cheddar
  • cheese, grated
    How to Cook
  1. Melt the butter in a large pan. Add all the onions and season, then cover and cook gently for around 35 minutes, stirring occasionally until the onions are very soft and starting to caramelise. Remove from the heat and allow to cool slightly.
  2. Meanwhile, preheat the oven to 190C/375F/Gas 5. Unroll the pastry then roll out on a lightly floured surface and use to line a 4-6 small tart cases. Line the pastry with baking parchment and fill with baking beans.
  3. Bake for 10 minutes then lift out the paper and beans and bake for a further five minutes until the pastry is golden brown.
  4. Place the crème fraîche, eggs and nutmeg in a large bowl. Season with freshly ground black pepper and whisk together.
  5. Stir in the caramelised onions and half of the cheese. Now pour the mixture into the pastry case. Scatter the remaining grated Cheddar cheese over the top.
  6. Bake for 20-25 minutes until the surface is golden and the filling set. Allow to cool a little, then serve warm with a tomato salad or seasonal vegetables.
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