From tub to table in no time!
One of the great things about visiting the international cheese awards is that you inevitably end up with a fridge full of cheese! So a cheese and onion tart was always going to happen. But I’ve never made one like this.
I had a great time talking to the folk of Lactalis and Seriously Strong Cheddar is one of their brands. They’ve recently branched out into the spreadable market which got them a gold and bronze at the awards, and one line is a cheese and caramelised onion spread.
I make cheese tarts a lot, especially in summer. I’ve never thought to use a spreadable cheese before and I’m really pleased with the result.
This is a proper throw it together weekday meal, and the most time consuming part is cooking those onions down until they’re soft and tasty. You could make it even easier and use a jar of caramelised onion chutney instead- buy a quality jar and it will be delicious.
I love Gift of Oil aged balsamic. It is thick and flavourful. They’ve told me that they do an onion infused balsamic as well- that would be a great match for this recipe. I used the last of my bottle for this- must stock up again soon!
I use a hand whisk for this because it’s important to break the cheese down otherwise you’ll have lumps. If you’re strong you could beat it by hand.
Seriously Easy Cheese and Onion Tart
An easy to make cheese and onion tart using shortcut ingredients for a tasty meal.
- 1 x roll shortcrust pastry
- 1/2 tub (approx. 65g) Seriously Strong cheese and caramelised onion spread
- 2 x eggs
- 200ml double cream
- 2 x red onions, finely chopped
- 2 tbsp balsamic vinegar
- 25g butter plus extra to butter tin
- Olive / rapeseed oil
- Salt and pepper
- 25cm loose bottom tart tin
- Remove everything from the fridge 30 minutes before you begin.
- Heat oven to 200c.
- Butter tart tin.
- Firstly get the onions on the go. Heat the butter and a good drizzle of oil in a large frying / saute pan over a medium heat. Add the onions, a good sprinkle of sea salt, and stir to coat in the oil and butter. Turn heat down and stir occasionally for 10 mins until soft.
- Add the balsamic to the onions, turn heat up slightly to medium and cook for another 3-5 minutes. They will smell amazing! Turn the heat off and leave to one side.
- Unroll the pastry and roll out so a little thinner and wide enough to cover the tin. (I like it thin and you can use the offcuts for jam tarts!) Gently place it into the tin and push into the base. Roll over the top with your rolling pin so you have a neat top.
- Prick all over the bottom and place on a baking tray in the oven for 10 minutes.
- In a bowl add the eggs, cheese and cream. Season with pepper and then use electric hand whisk or stand mixer and mix until smooth. The work of seconds.
- Remove the case from the oven, add the onions in an even layer and then pour over the cheese mix.
- Cook for 15-20 minutes until golden on top.
- Serve warm or cold.
Recipe copyright Claire Thomas / GoodEggFoodie.com