Cheddar And Caramelised Onion Tarts

With a buttery thyme pastry, these cheddar and caramelised onion tarts make for delicious finger food.

The ingredient of Cheddar And Caramelised Onion Tarts

• 2 tbsp extra virgin olive oil
• 3 brown onions thinly sliced
• 3 eggs
• 1 3 cup pure cream
• 2 tsp dijon mustard
• 2 3 cup grated vintage cheddar
• 2 cups plain flour plus extra for dusting
• 165g chilled butter chopped
• 1 1 2 tbsp fresh thyme leaves
• 1 egg yolk
• 1 tbsp chilled water
• 1 3 cup lemon juice
• 1 tbsp wholegrain mustard
• 1 1 2 tbsp extra virgin olive oil
• 1 large packham pear cored cut into matchsticks
• 120g baby spinach
• 1 2 cup walnuts roughly chopped

The Instruction of cheddar and caramelised onion tarts

• make thyme pastry place flour butter and 1 tablespoon thyme in a food processor process until mixture resembles fine crumbs add egg yolk and chilled water process until pastry just comes together adding an extra tablespoon of chilled water if needed turn pastry out onto a lightly floured surface knead until just smooth shape into a disc cover with plastic wrap refrigerate for 30 minutes
• preheat oven to 180c 160c fan forced grease 8 x 3cm deep 8cm round base loose based fluted tart pans
• divide pastry into 8 equal portions roll out 1 portion between 2 sheets of baking paper until 3mm thick line 1 prepared pan with pastry trim edge place on a tray repeat with remaining pastry and pans refrigerate for 30 minutes
• meanwhile heat oil in a frying pan over medium heat cook onion stirring for 10 to 15 minutes or until golden and caramelised cool for 15 minutes
• line pastry cases with baking paper fill with pie weights or uncooked rice blind bake on tray for 15 minutes or until edges are light golden remove weights or rice and paper bake for a further 10 minutes or until bases are light golden set aside to cool completely
• spoon 1 2 the onion mixture and remaining thyme into cases spreading to cover bases whisk eggs cream and mustard together in a jug season with salt and pepper pour over onion sprinkle with remaining onion and cheese bake for 25 to 30 minutes or until golden and just set stand in pans for 5 minutes
• meanwhile make pear and walnut salad whisk lemon juice wholegrain mustard and oil in a large bowl add pear spinach and walnuts toss to combine carefully remove tarts from pans and transfer to a serving plate serve tarts warm or cold with salad

Nutritions of Cheddar And Caramelised Onion Tarts

fatContent: 525 322 calories
saturatedFatContent: 38 9 grams fat
carbohydrateContent: 17 4 grams saturated fat
sugarContent: 30 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 4 grams protein
sodiumContent: 148 milligrams cholesterol

Share this post