Cheese and onion tart recipe

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  • Vegetarian








35 min
plus cooling time

Nutrition per portion

Calories 300 kCal 15%
Fat 20g 29%

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 (3½ oz) mature Cheddar
  • 100g (3½ 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


  • Set the oven to 220°C (425°F, 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.

  • 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.

  • 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.

  • 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.

Top tip for making Cheese and onion tart

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

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