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Cheddar and caramelised onion tarts
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Savory cheddar and caramelized onion tarts with buttery thyme crust - perfect bite-sized appetizers.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 3 brown onions, thinly sliced
  • 83.33 gm pure cream
  • 11.80 gm dijon mustard
  • 165.00 ml grated vintage cheddar
  • 500.00 ml plain flour, plus extra for dusting
  • 165g chilled butter, chopped
  • 30.00 ml fresh thyme leaves
  • 1 egg yolk
  • 20.00 gm chilled water
  • 86.63 gm lemon juice
  • 23.40 gm wholegrain mustard
  • 27.30 gm extra virgin olive oil
  • 1 large packham pear, cored, cut into matchsticks
  • 120g baby spinach
  • 57.50 gm walnuts, roughly chopped
Instructions:
  • Prepare the thyme pastry by combining flour, butter, and 1 tablespoon of thyme in a food processor. Pulse until the mixture resembles fine crumbs. Add the egg yolk and chilled water, then pulse until the pastry just comes together. If needed, add an extra tablespoon of chilled water. Transfer the pastry onto a lightly floured surface and knead until smooth. Shape it into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 180C/160C fan-forced and generously grease 8 x 3cm-deep, 8cm round loose-based fluted tart pans.
  • 1. Divide the pastry into 8 equal portions. Roll out each portion between 2 sheets of baking paper until 3mm thick. Line the prepared pans with pastry and trim the edges. Place them on a tray and refrigerate for 30 minutes.
  • Heat oil in a frying pan over medium heat. Sauté onion, stirring occasionally, until golden and caramelised, about 10 to 15 minutes. Allow to cool for 15 minutes.
  • Prepare the pastry cases by lining them with baking paper and filling them with pie weights or uncooked rice. Blind-bake on a tray until the edges are light golden, then remove the weights or rice and paper. Bake for an additional 10 minutes until the bases are light golden. Allow them to cool completely.
  • Spread half of the onion mixture and the rest of the thyme evenly onto the bases of the cases. Combine eggs, cream, mustard, salt, and pepper in a jug. Pour mixture over the onion. Sprinkle the remaining onion and cheese on top. Bake for 25 to 30 minutes until golden and set. Let it sit in the pans for 5 minutes before serving.
  • To prepare the pear and walnut salad, whisk together lemon juice, wholegrain mustard, and oil in a large bowl. Add in the pear, spinach, and walnuts, then toss everything together. Once ready, carefully remove the tarts from the pans and place them on a serving plate. Serve the tarts, either warm or cold, alongside the delicious salad.

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