Cheese and onion tarts
Whoever came up with the recipe for cheese and onion tart is a genius in my eyes. I am a big fan of combining original flavours and undoubtedly, the combination of onion and cheese is one of these.
For my tarts I decided to use red onion. In the past, I already made buns with cheese and onion but back then I went for white onion and feta cheese. In fact, both types of onion go well with cheese. Before adding the onion to the tarts I fried it slightly.
The basis of the tarts is a shortcrust pastry with an addition of Gouda cheese. I also added some Gouda cheese to the tarts filling.
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Ingredients for cheese and onion tarts.
Filling:
- 3 medium-sized red onions
- a pinch of salt
- a pinch of black pepper
- 1 teaspoon of sunflower oil
- 1/2 teaspoon of dried tarragon
- 150 g feta cheese
- 2 eggs
- 5 tablespoons of sour cream 30%
- 50 g Gouda cheese
Shortcrust pastry:
- 180 g all-purpose flour
- 70 g margarine
- a pinch of salt
- 30 g Gouda cheese
- 1 tablespoon of sour cream
How to make cheese and onion tarts.
Shortcrust pastry: sift the flour onto a pastry board, add the diced margarine and a pinch of salt. Chop until the flour starts combining with grease, and at that point add the grated cheese and a tablespoon of cream. Fold the pastry then place it in the fridge for 30 minutes.
After removing the pastry from the fridge, roll it out to a thickness of a few millimetres (about 3-4 millimetres).
Grease the tart tins with some margarine and line them with the rolled out pasty. Cover each tin evenly with the pastry, and prick them with a fork in a few places.
Put the tart shells in an oven preheated to 175 degrees Celsius and bake for 15 minutes.
Filling: peel the onion and cut it into slices. Heat oil in aa frying pan and add the chopped onion and the dried tarragon to it. Fry over a medium heat for 10 minutes then remove it from the heat and let it cool down.
Crack the eggs into a bowl and beat it with a fork. Add the fried onion, crushed feta cheese, salt, pepper, grated Gouda cheese and sour cream. Mix well.
After 15 minutes, remove the pre-baked tart shells from the oven and fill them with the filling. Put the tarts back in the oven for an additional 30 minutes.
Once baked, let the tarts cool down slightly. It is best to serve them while they are still lukewarm.
Good to know when making cheese and onion tart.
I used tart tins which had a diameter of 7 centimetres.
You can replace feta cheese with goat cheese. It has a more intense flavour and thanks to that it goes very nicely with red onions.
You can use either double cream, soup cream or a 36% cream for the filling.
Do you like feta cheese? If so, try our recipe for Pasta with feta and spinach.
