Lancashire cheese and onion tart
Prep time: 30 minsTotal time: 
Lancashire cheese and onion tart
Think of this as a cross between a savoury custard tart and a lancashire cheese and onion pie. Lancashire cheese brings a rich, creamy tang that pairs beautifully with the sweetness of the onions, but cheddar works just as well if you prefer
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 320g sheet ready-rolled shortcrust pastry
- plain flour, to dust
- 20g unsalted butter
- 150g onions (about 2 small), thinly sliced
- ¾ tsp fine salt
- pinch ground white pepper
- 250ml double cream
- ½ tsp dijon mustard
- 2 medium eggs
- 2 medium egg yolks
- pinch freshly grated nutmeg, plus extra to serve
- 100g lancashire cheese, finely grated
Step by step
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Unroll the pastry sheet onto a lightly floured work surface, with the longest edge closest to you. Roll out slightly thinner so that it measures 25cm from top to bottom. Use to line an 18cm base diameter fluted tart tin, pressing the pastry into the sides of the tin and leaving some pastry overhanging the sides. Prick the base with a fork, then chill in the fridge for at least 1 hour.
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Meanwhile, melt the butter in a frying pan. Add the onions with ½ teaspoon of salt and cook over a low heat for 15 minutes or until soft but uncoloured. Add 2 tablespoons of water, season with a pinch of white pepper, then continue to cook for about 5 minutes until the liquid has evaporated. Transfer the onions to a plate and leave to cool.
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Place a baking tray in the oven, then preheat to 200°C, fan 180°C, gas 6. Line the chilled tart case with crumpled baking paper and fill with baking beans (or rice). Bake on the hot baking tray for 15 minutes. Remove the paper and beans (or rice), then bake for a further 10-15 minutes until the pastry is crisp and golden. Set aside to cool slightly.
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Reduce the oven temperature to 150°C, fan 130°C, gas 2. For the filling, put the cream, mustard, whole eggs and egg yolks in a large bowl. Add the remaining ¼ teaspoon of salt and the nutmeg. Use a balloon whisk to whisk until combined. Use a serrated knife to trim off the overhanging pastry from the tart case, then spread the cooled onions across the base. Sprinkle over half the cheese, slowly pour over the custard, then sprinkle over the remaining cheese.
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Carefully transfer to the oven and bake for 40-50 minutes or until set and pale golden. Remove from the oven, grate over a little extra nutmeg and leave to cool in the tin for 30 minutes. Release the tart from the tin and enjoy warm or at room temperature.
