Cheddar and caramelised onion tarts

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How to make Cheddar and caramelised onion tarts

  • Yield : 8
  • Prep Time : 0:40
  • Cook Time : 0:55
  • Total Time : 1:35

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 brown onions, thinly sliced
  • 3 eggs
  • 1/3 cup pure cream
  • 2 teaspoons dijon mustard
  • 2/3 cup grated vintage cheddar

Thyme pastry

  • 2 cups plain flour, plus extra for dusting
  • 165g chilled butter, chopped
  • 1 1/2 tablespoons fresh thyme leaves
  • 1 egg yolk
  • 1 tablespoon chilled water

Pear and walnut salad

  • 1/3 cup lemon juice
  • 1 tablespoon wholegrain mustard
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large packham pear, cored, cut into matchsticks
  • 120g baby spinach
  • 1/2 cup walnuts, roughly chopped

Method

  • Step 1 Make thyme pastry. Place flour, butter and 1 tablespoon thyme in a food processor. Process until mixture resembles fine crumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding an extra tablespoon of chilled water, if needed. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Step 2 Preheat oven to 180C/160C fan-forced. Grease 8 x 3cm-deep, 8cm round (base) loose-based fluted tart pans.
  • Step 3 Divide pastry into 8 equal portions. Roll out 1 portion between 2 sheets of baking paper until 3mm thick. Line 1 prepared pan with pastry. Trim edge. Place on a tray. Repeat with remaining pastry and pans. Refrigerate for 30 minutes.
  • Step 4 Meanwhile, heat oil in a frying pan over medium heat. Cook onion, stirring, for 10 to 15 minutes or until golden and caramelised. Cool for 15 minutes.
  • Step 5 Line pastry cases with baking paper. Fill with pie weights or uncooked rice. Blind-bake on tray for 15 minutes or until edges are light golden. Remove weights or rice and paper. Bake for a further 10 minutes or until bases are light golden. Set aside to cool completely.
  • Step 6 Spoon 1/2 the onion mixture and remaining thyme into cases, spreading to cover bases. Whisk eggs, cream and mustard together in a jug. Season with salt and pepper. Pour over onion. Sprinkle with remaining onion and cheese. Bake for 25 to 30 minutes or until golden and just set. Stand in pans for 5 minutes.
  • Step 7 Meanwhile, make pear and walnut salad. Whisk lemon juice, wholegrain mustard and oil in a large bowl. Add pear, spinach and walnuts. Toss to combine. Carefully remove tarts from pans and transfer to a serving plate. Serve tarts, warm or cold, with salad.

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