Irish Cheddar & Caramelised Onion Tart

Some combinations are simply timeless, and sharp Irish farmhouse cheddar with slow-cooked caramelised onions is one of them. We take our time with the onions — a good 40 minutes over low heat until they are deeply golden and sweet — layering them into crisp buttery pastry with a generous hand of aged cheddar. The result is rich, satisfying and exactly the kind of thing you'll find yourself making again and again.

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  • DIFFICULTY: EASY
  • 1 hour 15 MINS

Ingredients

Serves: 6
FOR THE pastry:
  • 200g plain flour
  • 100g cold butter, cubed
  • Pinch of salt
  • 3–4 tbsp cold water
FOR the filling:
  • 3 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp brown sugar
  • 1 tsp fresh thyme leaves
  • 200g sharp Irish farmhouse cheddar, grated
  • 3 eggs
  • 150ml cream
  • Salt and black pepper

Method

To make the pastry, rub the cold butter into the flour and salt until it resembles breadcrumbs. Add cold water gradually and bring together into a dough. Wrap and chill for 30 minutes.

Meanwhile, melt the butter and oil in a wide pan over low heat. Add the onions and sugar and cook slowly for 35–40 minutes, stirring occasionally, until deeply golden and caramelised. Add the thyme and season well. Set aside to cool.

Roll out the pastry and line a 23cm tart tin. Blind bake at 180°C for 15 minutes, remove the baking beans and bake for a further 5 minutes.

Spread the caramelised onions over the pastry base. Scatter over three-quarters of the cheddar. Whisk the eggs and cream together, season, and pour over the filling. Top with the remaining cheese.

Bake at 170°C for 25–30 minutes until just set with a slight wobble in the centre. Allow to cool for 10 minutes before slicing.

Tip: This tart is excellent warm or at room temperature and keeps well in the fridge for 2 days.

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