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Red Onion Tart

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About this recipe

White Stilton with Apricot is combined with sweet caramelised red onions in this cheeky savoury tart, which makes a satisfying lunch served with a jacket potato or a crispy salad.


Shortcrust pastry:

  • 300g plain flour
  • 150g diced cold butter
  • 2g salt
  • 1 egg
  • 120ml iced water


Tart filling:

  • 350g mascarpone
  • 2 eggs plus 4 egg yolks
  • 200g grated White Stilton with Apricot
  • 2g thyme leaf
  • 500g red onions peeled and quartered
  • 45g brown sugar
  • 250ml sherry vinegar
  • 250ml red wine
  • 3g chopped parsley
  • 80g butter
  • 4g salt
  • 2g milled black pepper


Shortcrust pastry:

  1. Place the flour in a bowl with the salt, add the diced butter and turn on the machine on low to mix until like fine breadcrumbs – about 1 minute.
  2. Add the egg and then a little water till the paste comes together. It should not be to dry, otherwise it will just crumble when you roll it out.
  3. Place the dough in cling film in the fridge for 30 minutes until it is ready to roll out. Roll the pastry out to 0.5cm thick and place in a tart case that has been buttered and floured.


Tart filling:

  1. Melt the butter in a pan on a medium heat then add the onions, salt, pepper and thyme.
  2. Cook for 10-15 minutes stirring now and again, add the sugar cook for a further 5 minutes until slightly caramelised then add the vinegar and red wine and reduce till syrupy then remove from the heat and leave to cool.
  3. Mix the eggs and mascarpone till smooth then add the cheese and parsley check the seasoning then add the onions and fill the pastry case, place into a preheated oven at 170°C/Gas 4 and bake for 25-30 minutes.