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Lincolnshire Poacher Cheese and Onion Tart
A savory tart featuring the distinctive, mature flavor of Lincolnshire Poacher cheese, combined with sweet caramelized onions, all encased in a crisp pastry. A delightful regional specialty.
🧂 Ainekset
- 250 g Plain flour(for pastry)
- 125 g Cold butter(cubed, for pastry)
- 1 Egg yolk(for pastry)
- 2-3 tbsp Iced water(for pastry)
- 800 g Onions(about 8, finely sliced)
- 50 g Butter(for caramelizing onions)
- 300 ml Double cream
- 4 large Egg yolks
- 100 g Lincolnshire Poacher cheese(grated, plus extra to serve)
- small pinch Nutmeg(grated)
- to taste Salt
- to taste Black pepper
- for garnish Chives(finely sliced)
👨🍳 Ohjeet
- 1
Make the pastry: In a food processor, pulse the flour and a pinch of salt. Add the cold butter and pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the iced water until the dough just comes together. Form into a disc, wrap in cling film, and chill for at least 30 minutes.
- 2
Caramelize the onions: Melt the butter in a large pan over low-medium heat. Add the sliced onions and cook slowly for 45-60 minutes, stirring occasionally, until deeply golden and sweet. Season generously with salt and pepper.
💡 Ammattilaisvinkit: Low and slow cooking is key to achieving sweet, deeply caramelized onions. - 3
Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Roll out the pastry and line a 23-25cm tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans. Blind bake for 20 minutes.
- 4
Remove the baking beans and parchment, and bake for another 10-15 minutes until the pastry is lightly golden and cooked through.
- 5
Make the filling: In a bowl, whisk together the double cream, egg yolks, grated nutmeg, salt, and pepper.
💡 Ammattilaisvinkit: Ensure the cream and egg mixture is well combined. - 6
Stir the caramelized onions and grated Lincolnshire Poacher cheese into the cream mixture. Pour the filling into the pre-baked tart shell.
💡 Ammattilaisvinkit: Reserve a little extra cheese for topping if desired. - 7
Bake for 20-25 minutes, or until the filling is set and golden brown on top.
- 8
Let the tart cool slightly before serving. Garnish with fresh chives and extra grated Lincolnshire Poacher cheese if desired.
💡 Ammattilaisvinkit: This tart is delicious served warm or at room temperature.
💡 Ammattilaisvinkit
- ✓The quality of the Lincolnshire Poacher cheese is crucial for the flavor of this tart.
- ✓Ensure the onions are thoroughly caramelized for maximum sweetness.
- ✓If you don't have Lincolnshire Poacher, a strong, mature cheddar can be used as a substitute, though the flavor profile will differ.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of balsamic vinegar to the onions during caramelization for extra depth.
- Incorporate a layer of sautéed leeks with the onions.