Cheese And Onion Tart


This cheese and onion tart is tasty and the cheeses can be varied according to what you have in your fridge. Great served with potato wedges (home made, of course) and with a colourful salad.


Preparation time: 20 minutes
Cooking time: 40 minutes
Quantity: Serves 4 - 5

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1 tablespoon oil
3 onions halved and sliced
Spray oil
1 sheet frozen puff pastry
50 gm Feta cheese, diced small
50 gm cheddar cheese, grated
125 ml sour lite cream
2 eggs
Pepper, optional



Pre heat oven to 180 degrees Celsius.

Defrost pastry. Gently cook onion in the oil until onion is golden and cooked through. Cool slightly.

Spray a metal pie plate with oil. Place pastry over plate and gently push into the shape of the plate. I use an old 26 cm (10") enamel plate for this tart. The square pastry is not quite big enough for the round plate. The four corners of the pastry over hang the plate yet four tiny sections of the plate are short of pastry. So, cut off the four corners and use them to fill the four little gaps. Use a little water and "glue" the four pastry triangles into the gaps, merging the pastry till it looks neat.

Beat eggs and sour cream in a small bowl. Add pepper, if liked. Place onion in the tart, cover with the cheese(s) and gently pour over the egg/cream mix. Sprinkle lightly with paprika.

Cook for 30 - 40 minutes until pastry is golden brown and mixture has set.



Even though the pastry is only used on the base of the tart I still use puff pastry. The edges of the tart puff up and look more effective than flat short crust pastry. However, if you only have short crust pastry then still make the recipe. It will still taste delightful. If you don't like Feta cheese swap it for another cheese.


Food Facts:

Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like Feta and mozzarella are mostly used in salads or on pizzas. Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened. Hard cheeses are generally matured for many months and their flavours develop over this time. Examples of hard cheeses are cheddar, Parmesan, goat's cheese, haloumi, Feta and mozzarella. Unripened cheeses are young and immature and they have a light, mild taste. Examples are ricotta, cottage, fromage frais, quark and cream cheese. Enjoy cheese but be aware of the fat content and the amount you consume.

Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.

Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.



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