Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cook
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Fluffy topped cheese and onion tarts recipe
By Angela Boggiano
Serving instructions
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cooking from frozen
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating
Ingredients
Flour, for dusting
500g pack shortcrust pastry
Knob of butter, plus extra for baking
2 tbsp olive oil
3 large onions, halved and finely sliced
2 tbsp fresh thyme leaves
1 tbsp soft brown sugar
3 large (700g) floury potatoes, such as maris piper, quartered
100g crème fraîche
6 tbsp cranberry sauce
400g Camembert, most of the rind removed and cut into chunks
Method
1. Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry until 2mm thick. Use a saucer to cut out 6 circles to fit 6 x 10cm loose-bottomed, fluted tart tins. You will need to re-roll the trimmings. Chill while you prepare the filling.
2. Heat the butter and oil in a frying pan over a very gentle heat. Add the onions and cook for 15 minutes, until very soft. Add the thyme and sugar and cook for a further 5 minutes. Remove from the heat and cool.
3. Meanwhile, cook the potatoes in a pan of salted water for 12-15 minutes, until tender. Drain and return to the pan. Place over a low heat to dry out, then mash with the crème fraîche and plenty of seasoning.
4. Prick the bases of the pastry cases and fill with crumpled-up foil. Blind bake for 15 minutes, then remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool a little. (Leave the oven on if you want to eat immediately.)
5. Spoon the softened onions into the pastry cases and top each with 1 tbsp cranberry sauce. Divide the Camembert between the tarts, spoon over the mash and dot with butter.
6. To eat immediately, bake the tarts for 15-20 minutes. To freeze, put the tarts in a freezerproof container to freeze for up to 3 months. To serve, preheat the oven to 200°C/fan180°C/gas 6. Put the tarts back in their tins and bake from frozen for 30 minutes, until the potato is golden and the filling is bubbling.
Nutritional infoing from frozen
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cook
-->
Fluffy topped cheese and onion tarts recipe
By Angela Boggiano
Serving instructions
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cooking from frozen
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating
Ingredients
Flour, for dusting
500g pack shortcrust pastry
Knob of butter, plus extra for baking
2 tbsp olive oil
3 large onions, halved and finely sliced
2 tbsp fresh thyme leaves
1 tbsp soft brown sugar
3 large (700g) floury potatoes, such as maris piper, quartered
100g crème fraîche
6 tbsp cranberry sauce
400g Camembert, most of the rind removed and cut into chunks
Method
1. Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry until 2mm thick. Use a saucer to cut out 6 circles to fit 6 x 10cm loose-bottomed, fluted tart tins. You will need to re-roll the trimmings. Chill while you prepare the filling.
2. Heat the butter and oil in a frying pan over a very gentle heat. Add the onions and cook for 15 minutes, until very soft. Add the thyme and sugar and cook for a further 5 minutes. Remove from the heat and cool.
3. Meanwhile, cook the potatoes in a pan of salted water for 12-15 minutes, until tender. Drain and return to the pan. Place over a low heat to dry out, then mash with the crème fraîche and plenty of seasoning.
4. Prick the bases of the pastry cases and fill with crumpled-up foil. Blind bake for 15 minutes, then remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool a little. (Leave the oven on if you want to eat immediately.)
5. Spoon the softened onions into the pastry cases and top each with 1 tbsp cranberry sauce. Divide the Camembert between the tarts, spoon over the mash and dot with butter.
6. To eat immediately, bake the tarts for 15-20 minutes. To freeze, put the tarts in a freezerproof container to freeze for up to 3 months. To serve, preheat the oven to 200°C/fan180°C/gas 6. Put the tarts back in their tins and bake from frozen for 30 minutes, until the potato is golden and the filling is bubbling.
Nutritional infoing from frozen
