150g plain flour
Water to mix
150g cheddar cheese
1 small onion
1 tsp chutney
Prep to Cook: Mixing bowl, knife, jug, grater or food processor, veg knife, chopping board , turn oven on to Gas 6 or Electric 200C, 12 hollow bun tray for individual tarts
1. Prep the filling:
Peel and chop the onion finely and put into a basin
Grate the cheese and add it to the onion
Crack the egg and drop it into the cheese and onion mixture and stir well.
(the egg binds the filling to the pastry and add excellent nutrients to this recipe)
In a processor: Grate the cheese with the grater attachment
Put in the cutting blade, chop the onion, add the cheese and the egg and process for 10 seconds
2. Prep the pastry:
Sift the flour into a mixing bowl
Rub in the margarine
Add cold water and mix with a knife until you have a pastry
Roll out to the size of a round tray
Use a cutter and line each of the bun tray hollows.
3. Prep the tarts
Put a small blob of chutney in the bottom of each pastry tart
Now add a tablespoon of cheese and onion mixture to each tart, pile it up
Try not to spill any as it takes too much effort cleaning the bun tray if it gets cooked on.
Cook in the oven for just over 15 minutes
The tarts will be risen and golden and the pastry crisp when they are cooked. Use your fingernail to tap the pastry in the oven to check it is crispy.
Cooks Know How: You will see the pastry making stages and get used to rolling out and cutting pieces of pastry to fit the bun tray hollows. You will see how easy it is to prepare the filling first and then make up the tarts to give a really professional work routine. You will recognise the need for fine chopping so that the onion gives out its flavour to the cheese and egg. Even people who do not like onion like these tarts! You will understand that cooking until golden colours appear gives the best flavours. You will definitely be asked to make these again. It’s a promise.
Change the cheese to Red Leicester for a richer colour and change the onion if you want to a red onion or even spring onions. Whichever combination you decide on they will be good. I have even made them with pineapple chucks underneath a creamy Lancashire cheese filling.