Cheese and onion tart recipe

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  • Vegetarian
serves: 8
Skill: easy
Cost: cheap
Cooking: 35 min
plus cooling time

Nutrition per portion

Calories 300 kCal 15%
Fat 20g 29%
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  • 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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