What We’re Making: Cheddar and Grilled Spring Onion Tarts
Having a delicious savory tart recipe in your repertoire means having a versatile and crowd-pleasing dish at the ready, whether you’re entertaining for brunch or looking for the perfect light dinner. Recently, the experts at Ellerbe Fine Foods in Fort Worth, Texas, shared a tasty take on the tart with us that’s both satisfying and delightfully simple. Featuring cheddar cheese and grilled spring onions, we recommend pairing it with a salad for a midday meal—add a baguette and glass of rosé, and you’ll be all set for dinner. Here’s how to make it at home.
Cheddar and Grilled Spring Onion Tart
Yields 1 tart
INGREDIENTS:
For the crust:
- 2 1/2 ounces butter, cut into small squares
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2-4 tablespoons ice water
For the filling:
- 1 bunch spring onions or green onions
- 1 whole egg
- 2 egg yolks
- 1 1/2 cups cream
- 1/2 cup grated cheddar plus 1/4 cup for topping
- 4 sprigs fresh thyme
- Salt and pepper to taste
Instructions:
To prepare the crust, place the flour and salt in a food processor. While continually running, drop the butter into the food processor. Drizzle just enough water in to make the dough hold. Remove the dough and flatten. Wrap the dough in plastic and let it rest in the refrigerator for 2 to 24 hours.
Preheat the oven to 400 degrees. Remove the dough from the refrigerator and unwrap it. Sprinkle a work surface with flour, as well as both sides of the dough. Roll the dough out to about ¼ inch thickness. The dough is very forgiving; you can press it into the tart pan in pieces if that’s easier. Poke the dough with a fork about 8 times. Bake the dough at 400 degrees for 5 minutes with weights, then remove the weights and bake for an additional 7 minutes. Set aside while you make the filling.
For the filling, lightly drizzle the onions with extra virgin olive oil, then grill the onions until they are wilted. Cut them into half-inch rings, using the green and white parts.
Place the cream and thyme in a small pot and bring to a boil. Remove from heat, discard the thyme, and stir in the cheddar. In a separate bowl, whisk the eggs and yolks together. Slowly add the egg mixture to the hot cream while continually whisking. Season to taste.
Pour the custard into prepared shell and sprinkle generously with the green onions. Add a layer of cheddar on top. Bake the tart in a 375-degree oven until set, about 15 to 25 minutes. Let cool completely before slicing.
Recipe courtesy of Ellerbe Fine Foods in Fort Worth, Texas. Ellerbe Fine Foods is featured in The Scout Guide Fort Worth.
