spring onion and cheese tart © dan and tuesday
I wasn’t planning to blog this recipe just yet since I just posted one yesterday. But my dear friend, K-Man, requested it so here it is.
It’s fairly easy to make, however, it takes about an hour and a half to prepare and cook.
spring onions © dan and tuesday
I got the spring onion from the Sunday Riverside market in Cardiff. I bought it from an organic farmer and a big bunch only costs £1 and the bulbs came in different sizes and still with soil attached to them. I love it!
The rest of the ingredients are supermarket-bought and the pastry I used are even ready rolled. If using a block of pastry then roll it out in a floured surface before using it.
"intense" tarragon © dan and tuesday
You need:
- 250 g shortcrust pastry
- 1 tbsp olive oil
- About 12 spring onions, sliced in 1.5 inch lenths
- 1 tsp Dijon mustard
- 200 g crème fraîche
- 3 large free-range eggs, beaten
- 150 ml milk (I used semi-skimmed milk)
- 2 tsp tarragon leaves, chopped
- 125 mature cheddar (I prefer extra-mature!)
grey poupon © dan and tuesday
What to do:
- Line a fluted tart tin or bakeware with the pastry. Gently press them down the fluted sides. Remove extra pastry from the edges. Prick the base with a fork so it doesn’t expand later on. Chill in the fridge for 10 minutes. Meanwhile, pre-heat the oven to 200˚C.
blind baking shortcrust pastry © dan and tuesday
- Line the pastry with baking paper or grease-proof paper or foil and then fill it with baking beans. I use ceramic baking beans but if you don’t want to buy those, you can use uncooked beans or chickpea. I think you can also use pasta shells. Bake for 20 mins. Take it out of the oven, remove the cover and the baking beans and cook for another 5 minutes, until it’s golden brown.
- Lower the oven temperature to 190˚C.
- Now the filling – heat the olive oil and stir-fry the spring onions on high heat for about 3 minutes.
stir-frying spring onions © dan and tuesday
- In a mixing bowl, combine the Dijon mustard and crème fraîche. Slowly mix the eggs and then the milk. Season with salt and pepper.
- Tip the spring onions and half the cheese into the pastry case. Scatter the chopped tarragon. Then pour the egg mixture. Topped with the rest of the cheese.
spring onion and cheese tart © dan and tuesday
- Bake for about 28-30 minutes, until it has set. It looks like a big omelette!
spring onion and cheese tart © dan and tuesday
- Serve with salad. I also served it with onion jam which I made with some Rowan jelly. It’s divine. See how my jam glistens!
spring onion and cheese tart with onion jam © dan and tuesday
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Sarah now regrets not having dinner with you guys! Haha! Looks delicious
The onion jam was so good I think you need to give me the recipe! The photos are all amazing! The lighting in your flat is “photo-greatness”!
I have to have ALL the lights to achieve good lighting on these photos. We should do a food photo book together!
Wish you stayed! There was so much tart left! I’ll give you the onion jam recipe. It’s surprisingly delish and so easy to make! x
Lovely – I’ll try it soon!
that is a lovely meal. i feel nourished just by looking at it. beautiful pictures too. i will hypnotize my version of Tuesday to make this.
Thanks, Sara and Ziggy!
This is absolutely lovely! And your pictures are gorgeous! I found your site via myfilipinokitchen and was so happy to find another Filipino blogger (though I’m just starting out) in the UK. The Tesco bag made me smile! Can’t wait to read through more of your recipes!
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