Name: Smoky cheese & onion tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: small knob of butter; 6 rashers smoked bacon chopped into pieces; 3 onions thinly sliced; 200ml double cream; 500g block shortcrust pastry (all-butter has the best flavour); plain flour for duting; 140g hard farmhouse cheese such as cheddar, half grated, half crumbled; 1 egg beaten; 140g cherry tomato halved

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Smoky cheese & onion tart

Smoky cheese & onion tart

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.6 out of 5.20 ratingsRate

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A rustic tart to cut into squares for a picnic, or make individual tarts to serve as a starter with salad

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Minted potato & green bean salad

A star rating of 4.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

small knob of butter
6 rashers smoked bacon

chopped into pieces
3 onions

thinly sliced
200ml double cream
500g block shortcrust pastry

(all-butter has the best flavour)
plain flour

for duting
140g hard farmhouse cheese

such as cheddar, half grated, half crumbled
1 egg

beaten
140g cherry tomato

halved

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Nutrition: per serving

kcal759
fat57g
saturates27g
carbs47g
sugars6g
fibre3g
protein18g
salt2.32g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp. Add the onions and sweat for 10 mins until soft, sticky and golden. Pour in the cream, take off the heat and leave to cool a little.
step 2

Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
step 3

Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg. Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese. Brush the borders with the remaining beaten egg, then bake for 20 mins until golden. Leave to cool, then cut into squares. Enjoy warm with salad or cold on a picnic.

Recipe from Good Food magazine, August 2009

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A star rating of 4.6 out of 5.20 ratings

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