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Lincolnshire Poacher Cheese and Caramelised Onion Tart
A savory tart featuring the distinctive, mature flavour of Lincolnshire Poacher cheese, balanced with the deep sweetness of slow-caramelised onions, all encased in a crisp, buttery pastry. This dish is a celebration of regional British produce, perfect as a light lunch, starter, or part of a picnic.
đ§ Ingredienser
- 250 g Plain flour
- 125 g Cold butter, cubed
- 1/2 tsp Salt
- 3-4 tbsp Ice cold water
- 4 Large brown onions, thinly sliced
- 50 g Butter
- 1 tbsp Brown sugar
- 1 tbsp Balsamic vinegar
- 2 tsp Fresh thyme leaves
- 200 g Lincolnshire Poacher cheese, grated
- 3 Large eggs
- 150 ml Double cream
- 100 ml Milk
- to taste Salt and freshly ground black pepper
- pinch Nutmeg, freshly grated
đšâđł Instruktioner
- 1
Make the pastry: Rub the flour, cold butter, and salt together in a bowl with your fingertips until the mixture resembles breadcrumbs. Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Do not overwork. Wrap in cling film and chill for at least 30 minutes.
đĄ Proffstips: Using cold ingredients and not overworking the dough is key to a crisp pastry. - 2
Preheat your 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 15-20 minutes until lightly golden. Remove the parchment and beans, and bake for another 5 minutes.
đĄ Proffstips: Blind baking ensures the pastry base is fully cooked and prevents a soggy bottom. - 3
While the pastry bakes, caramelise the onions: Melt the butter in a large frying pan over a low heat. Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes until very soft and golden. Stir in the brown sugar and balsamic vinegar, and cook for another 5-10 minutes until glossy and caramelised. Stir in the thyme leaves and season with salt and pepper. Set aside to cool slightly.
đĄ Proffstips: Low and slow cooking is essential for deep caramelisation and sweetness. - 4
In a separate bowl, whisk together the eggs, double cream, milk, grated Lincolnshire Poacher cheese, salt, pepper, and a pinch of nutmeg until well combined.
đĄ Proffstips: Ensure the cheese is evenly distributed for consistent flavour. - 5
Spread the cooled caramelised onions evenly over the base of the pre-baked tart shell.
đĄ Proffstips: Allowing the onions to cool slightly prevents the pastry from becoming soggy. - 6
Pour the egg and cheese mixture over the onions.
đĄ Proffstips: Pour gently to avoid disturbing the onion layer. - 7
Bake in the preheated oven for 30-35 minutes, or until the filling is set and golden brown. Let the tart cool in the tin for at least 10 minutes before serving.
đĄ Proffstips: The tart will continue to set as it cools. Serve warm or at room temperature.
đĄ Proffstips
- âFor an extra flavour boost, you can add a pinch of cayenne pepper to the egg mixture.
- âIf Lincolnshire Poacher cheese is unavailable, a mature Cheddar or a strong GruyĂšre can be used as a substitute.
- âThis tart is delicious served with a simple green salad.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a layer of sautéed mushrooms or leeks with the onions.
- Incorporate a tablespoon of Dijon mustard into the egg mixture for a little tang.
- For a vegetarian option, ensure your pastry is made without animal fats.