Stilton and Caramelised Onion Tart
Sweet, jammy onions and crumbly blue cheese in a crisp shortcrust case. Lovely hot or cold with a green salad.
- Time1 hr 45
- LevelMedium
- Costabout £1.08 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 578kcal
- 35.4gcarbs
- 6.7gof which sugars
- 42.2gfat
- 24.6gsaturates
- 14.8gprotein
- 3gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, butter and a pinch of salt together to fine crumbs. Mix in the beaten egg and enough cold water to make a dough. Wrap and chill for 30 minutes.
30 min - 2
Meanwhile, heat the oil in a wide pan. Cook the onions over a medium-low heat for 30 minutes, stirring often, until soft and golden. Add the sugar, vinegar and half the thyme and cook for 5 minutes more. Cool.
35 min - 3
Heat the oven to 200°C (180°C fan). Roll out the pastry and line a 23 cm loose bottomed tart tin. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.
20 min - 4
Turn the oven down to 180°C (160°C fan). Spread the onions over the pastry base and scatter over the stilton.
- 5
Whisk the 2 eggs with the cream and plenty of black pepper. Pour into the case and sprinkle with the remaining thyme.
- 6
Bake for 30 minutes until just set with a slight wobble in the middle and golden on top. Cool for 10 minutes before slicing.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
