Mini cheese and onion tarts

Mini cheese and onion tarts


  1. Melt the butter in a large pan. Add all the onions and season, then cover and cook gently for 35 mins, 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 190°C/Gas Mark 5.
  3. Unroll the pastry then roll out on a lightly floured surface and use to line 4-6 small tart cases. Line the pastry with baking parchment and fill with baking beans.
  4. Bake for 10 mins then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
  5. Place the crème fraîche, eggs and nutmeg in a large bowl. Season with freshly ground black pepper and whisk together.
  6. Stir in the caramelised onions and half the Cathedral City cheese, and pour the mixture into the pastry case. Scatter the remaining cheese over the top.
  7. Bake for 20-25 mins until the surface is golden and the filling set, serve warm with a tomato salad.



These delicious mini quiches are a perfect lunchtime treat, served hot or cold


25g(1oz) butter
2 red onions, thinly sliced
1 large white onion, finely chopped
Salt and ground black pepper
375g(12oz) pack ready rolled short crust pastry
330ml(11floz) crème fraiche
3 medium eggs
Pinch of grated nutmeg
150g(5oz) Cathedral City Mature Cheddar, grated


Time: 15 mins
Serves: 6
Nutrition: n/a