Cheese and onion tarts

Posted on: March 11th, 2013 by Isabels Free From

Serve these delicious savoury tarts at parties and gatherings. Also ideal for picnics.

Gluten free tarts

Cheese and onion tarts

12 small tarts


For the pastry:

150g Isabel’s batter mix flour

100g unsalted butter, cut into small pieces

2-3 tsps of water

For the filling:

1 egg beaten

100ml of single cream

50gs matured cheddar cheese

20g of parmesan cheese

3 spring onions finely chopped

Salt & freshly ground pepper to taste


1. Pre-heat the oven at 180C/350F/Gas mark 4.

2. Place the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the water and mix until it forms a dough. Roll the dough into a ball, cover with cling film and chill in the fridge for 30 minutes.

3. Roll out the pastry thinly on a lightly floured surface. Using a 7.5cm/3” biscuit cutter, cut out 12 dough rings from the pastry and line a non-stick tartlet baking tray.

4. To make the filling, whisk together the beaten egg, cream, cheese and chopped spring onions. Then season with salt and pepper to taste.

5. Carefully pour the filling mixture into the pastry cases and bake for about 25-30 minutes or until the filling is just set and the pastry is golden. Serve warm or cold.

Tips: I have used cheddar and parmesan because it was what I had in the fridge, but any other cheese will do. Also, if the pastry dries out whilst being handled just drizzle a few drops of water onto the dough.


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