Onion Tarts with Goat’s Cheese

(As contributed by Christine Morley.and published in the Club Cook Book 2005)



175 g (7oz) plain flour

65 g (2½ oz) butter

25 g (1 oz) goat’s cheese or Cheddar cheese grated



3 onions, finely sliced

175 g (7oz) Goat’s Cheese

2 eggs, beaten

1 tbsp single cream

50 g (2oz) hard goat’s cheese, grated

1 tbsp chopped fresh tarragon

Salt and black pepper

Oil for frying


  1. Rub butter into flour, stir in the cheese and enough cold water to make a dough. Knead lightly, put in a polythene bag and chill.
  2. Preheat oven to 190°C/375F/Gas 5.
  3. Roll out the dough and cut into 8 rounds with a 12 cm pastry cutter and put into bun tins. Prick the bases with a fork and bake in the oven for 10-15 Minutes.  Reduce the heat to 180°C/350F/Gas 4.
  4. Heat the oil in a large frying pan and fry the onions over a low heat for 20-25 minutes, until they are a deep golden brown. Stir to prevent them from burning.
  5. Beat the goat’s cheese with the eggs, cream, grated goat’s cheese and tarragon. Season with salt and pepper and then stir in the fried onions.
  6. Pour the mixture into the part-baked pastry cases and bake for 20-25 minutes, until golden

Serve warm or cold with a green salad.



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