Monday, 11 May 2015

A Very Cheesy Red Onion Tart


I ordered a quiche, similar to this one, from a lovely little deli for an impromptu picnic a few weeks ago and the strong cheesy flavours mixed with the mild sweet red onion has stayed in my mind ever since - in fact my mouth is watering just thinking about it now!

The reason that this little quiche was so memorable was because they had used a really good mature cheddar cheese and not stinted on the fillings - this quiche was packed with flavour and filling!

So last week I could no longer ignore my need for another taste of this fine combination and had a go at recreating it in my kitchen.

Now the pastry on my shop bought one was really flaky and crumbly, making me think it was either a very light shortcrust or they had used flaky pastry - so I have used a flaky pasty in mine to see how it goes -

Recipe - make 4 small tartlets or 1 large quiche

1 packet of flaky pastry - if frozen make sure it's fully defrosted!
2 red onions
6oz very mature cheddar cheese - grated
1 teaspoon fresh thyme leaves
1 large egg
4 tablespoons cream
salt and pepper

4 small tartlet tins or one quiche tin - loose bottom tins are needed here.

pre-heat oven 200C/gas 6

First of all roll out your pastry and line your chosen tins. Prick them over lightly on the bottom and then cover with greaseproof paper and baking beans. Pop in the oven for 10 minutes then remove the paper and beans and pop back in for a further 3-4 minutes just to dry out the base. Remove from the oven and set aside.

Next peel and slice the red onions. Place in a heavy based pan and sweat them down with a little olive oil over a low heat. This will take about 10 - 15 minutes. You want your onions to have a soft and creamy texture but not to have coloured in anyway.

Now grab your pre-baked cases and start to layer the onion with grated cheese. Start with a layer of cheese on the base and keep layering until you have filled the tarts right up. Finish with a good layer of cheese.

Grab a jug and whisk together the egg and cream. When completely combined mix in your thyme leaves, salt and pepper. Place the tarts on a baking sheet and gently pour your egg mix over until you reach the top of each one.

Place your tarts into the oven and cook for about 10 minutes or until the pastry has browned and the cheese has melted and bubbled. If your unsure that it's cooked just give the case a little shake - if the filling wobbles, pop it back in for a little bit longer. If your making one large quiche it will take about 15 - 20 minutes to cook.

Once cooked lift out of the oven and allow to cool for a few minutes before removing from the case.



This quiche is perfect eaten hot or cold. It's great for picnics and pack lunches and served with buttered new potatoes and salad is fantastic..........oh and it's quite nice with chips as well!

Have a great start to your week
Lizx
 Red Onion Tart