Cheddar and red onion tartlets
These mini cheese and red onion tarts are baked in golden, crisp pastry cases and filled with a rich, savoury egg custard. Perfect for picnics, lunches, or elegant starters.
Updated : 04 July, 2025
Easy
About 20 min.
Ingredients
320 grams
Shortcrust pastry
1
Eggs
150 milliliters
Heavy cream
100 grams
Cheddar
1
Red onion
pinch
Salt
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Unroll the pastry sheet and cut out six rounds using a 10-11cm cutter. Reserve any pastry trimmings for another use. Press the rounds into a six-hole muffin tin, allowing the pastry to ripple along the sides. Prick the bases with a fork.
Step 3
Crumple six squares of baking paper and place one in each tart case. Fill with baking beans or dried rice and blind bake for 8 minutes. Remove the paper and beans, then return to the oven for a further 5 minutes until the pastry is lightly golden and set.
Step 4
While the pastry bakes, whisk the egg and cream together in a jug and season with salt and pepper.
Step 5
Distribute the cheese and red onion evenly among the baked tart cases, then gently pour the egg mixture over the top.
Step 6
Bake for 20-25 minutes, or until the filling is golden and firm to the touch. Allow to cool in the tin for 5 minutes before lifting out carefully. Serve warm or at room temperature.