Cheddar, Rosemary and Red Onion Tart

Use a sheet of ready-rolled puff pastry to make this tasty dish – perfect for a family supper, and ideal for a snack or buffet.

Serves 4


 1 ready-rolled puff pastry sheet, thawed
15g (1/2oz) butter
1 tablespoon olive oil
2 large red onions, sliced
1 rounded teaspoon light or dark muscovado sugar
salt and freshly ground black pepper
1 teaspoon dried mixed Italian herbs
75g (3oz) mature Cheddar cheese, grated
a few sprigs fresh rosemary or thyme


1. Preheat the oven to 220°C / 425°F / Gas Mark 7.  Lightly grease a baking sheet and lay the puff pastry sheet on top.

2. Heat the butter and oil in a frying pan and add the red onions.  Cook, stirring occasionally for 5 minutes, then add the sugar and cook for another few minutes until the onions are very soft and caramelised.  Season with salt and pepper and add the dried herbs.  Cool for a few minutes.

3.  Spread the onions over the pastry sheet to within 2cm (3/4 inch) of the edges.  Scatter the cheese on top, then add the rosemary or thyme sprigs.

4. Transfer to the oven and bake for 12 – 15 minutes until puffed up and golden brown.  Cool for a few moments, then slice and serve.

Cook’s tips: Use white onions if you prefer, and substitute Double Gloucester cheese for the Cheddar.  Another time, cook the tart without any cheese, then top the warm slices with wedges of Somerset Brie or Somerset Camembert.

British Cheese Board


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