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Cook: 30 - 35 minutes


This vegetarian savory tart combines delicious cheddar, cream, butter and thyme herbs.

  • 1 ½ cups cake flour
  • 100 g butter, chopped
  • 3 – 4 tablespoons iced water
  • 1 tablespoon olive oil
  • 100 g cheddar cheese, crumbled
  • 1 tablespoon thyme leaves
  • ½ cup cream
  • 3 large brown onions, halved and sliced
  • 5 eggs

Place the flour in a food processor and add the butter.
Using the pulse button, process in short bursts, until the mixture resembles breadcrumbs.
Add 3 tablespoons of water and process in bursts until dough begins to clump together.
Pinch a piece of dough to feel if it’s moist enough and add a little more water if it’s too crumbly.
Turn out the dough onto a work surface and gather into a ball.
Roll out the dough with a rolling pin onto a sheet of non-stick baking paper to fit a 24 cm (base measurement) loose-bottom flan tin.
Line the tin with the pastry and trim the edges (reserve the paper).
Refrigerate for 20 mins.
Preheat the oven to 180°C or 160°C fan.
Line the pastry with paper and fill it with dried rice or pastry weights.
Bake the crust for 15 minutes then remove the paper and beans and bake a further 15 minutes, until dry and lightly golden. Cool completely.
Meanwhile, heat oil in a large frying pan and add the onions.
Cook over medium-low heat for about 35 minutes, until a deep golden color.
Season well with salt and pepper and transfer to a bowl to cool.
Spread the cooled onions over the pastry base.
Sprinkle cheese over, then thyme leaves.
Lightly whisk the eggs and cream together, and pour over the filling.
Stand the tart on a tray and bake for 30 – 35 minutes, until set and golden.
Serve warm or at room temperature.

Recipe tested and photo: Melissa Anne Vermeulen

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