Cheese and onion tart

(21 ratings)
Cheese and Onion tart
Cheese and Onion tart
  • Serves: 8

  • Cooking time:

    plus cooling time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Melt-in-the-mouth cheeses, juicy tomatoes and perfect pastry make a deliciously filling anytime family dish


  • 375g pack ready-rolled puff pastry
  • 4tbsp tomato chutney with red pepper - or your favourite chutney
  • 1 medium onion, peeled and thinly sliced
  • 100g (3 oz) mature Cheddar
  • 100g (3 oz) Red Leicester or Double Gloucester cheese
  • 12 cherry tomatoes, halved
  • Salt and ground black pepper
  • A little milk, optional
  • Freshly chopped parsley, to garnish
  • Heavy baking sheet

You can use any combination of cheese you like in this dish: Lancashire also tastes great.


  1. Set the oven to 220C (425F, gas mark 7). Carefully unroll the pastry on to a heavy baking sheet. With a sharp knife, mark a border about 2.5cm (1in) in from the edge all the way round.
  2. Lightly mark the border for decoration. With a fork, prick inside the border, to keep the pastry flat while it cooks. Spread the chutney inside the border then strew the onion slices all over.
  3. Cut the cheese into cubes and sprinkle them on the top, then tuck in the tomato halves. Season. Brush the pastry border with milk, if you like.
  4. Bake the tart in the bottom half of the oven for about 35 mins. Cool for a few mins, then sprinkle with parsley. Cut into squares and serve warm with a mixed salad.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 300(kcal)
  • Fat 20.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(21 ratings)

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