Proudly brought to you by Cracker Barrel


  • 2 sheets frozen Shortcrust pastry thawed

  • 20 g unsalted butter

  • 2 teaspoons Olive Oil

  • 1 large Onion thinly sliced

  • 120 g grated Cracker Barrel Special Reserve Vintage Cheddar (about 1 cup)

  • 1 tablespoon fresh thyme leaves

  • 125 ml thickened cream lightly beaten with 1 egg and 1 extra yolk


  • 1.

    Use pastry to line four 10cm tart pans. Prick bases with a fork and chill for 30 minutes.

  • 2.

    Meanwhile, heat butter and oil in a pan over medium heat.

  • 3.

    Cook onion for 10 minutes or until very soft but not coloured. Cool.

  • 4.

    Preheat oven to 180°C.

  • 5.

    Line tart cases with baking paper and fill with pastry weights, then bake for 10 minutes.

  • 6.

    Remove paper and weights, then bake for 5 minutes until golden.

  • 7.

    Divide onion, cheese and thyme among cases.

  • 8.

    Season egg mixture then pour into cases.

  • 9.

    Bake for 15 minutes until golden.

  • 10.

    Cool slightly, then serve with salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 864kj
  • Fat Total 62g
  • Saturated Fat 20g
  • Protein 16g
  • Carbohydrate 59g
  • Sugar 2g
  • Sodium 491mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by COOKING_MAMA™Report
Posted by RukhiaReport
How to make tart at home.