Welsh Sticky Onion Tart with Teifi Valley Cheese
Indulge in the rich flavors of Wales with this Welsh Sticky Onion Tart with Teifi Valley Cheese, a savory masterpiece that perfectly balances sweet, tangy, and creamy elements. Featuring a buttery shortcrust pastry base, this tart is filled with luscious caramelized red onions, enhanced by the deep notes of balsamic vinegar and brown sugar. The filling is elevated with a velvety egg and cream custard infused with fresh thyme and topped generously with the nutty, award-winning Teifi Valley Cheese—crafted in the heart of Wales. Whether served warm or at room temperature, this elegant tart is perfect for dinner parties, brunches, or as a centerpiece for any special occasion. Easy to prepare yet bursting with gourmet flair, this recipe showcases the best of Welsh ingredients and artisanal craftsmanship.
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Recipe Information
Ingredients
- 300 g Shortcrust pastry
- 50 g Butter
- 1 tbsp Olive oil
- 3 large Red onions
- 2 tbsp Brown sugar
- 2 tbsp Balsamic vinegar
- 3 Eggs
- 200 ml Double cream
- 150 g Teifi Valley Cheese
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 200°C (180°C fan)/400°F/Gas Mark 6.
Roll out the shortcrust pastry on a floured surface and line it into a 9-inch tart tin with a removable base. Trim the edges and prick the base with a fork.
Line the pastry with baking paper and fill with baking beans. Blind bake in the preheated oven for 15 minutes, then remove the beans and paper and bake for another 5 minutes until golden.
Reduce the oven temperature to 180°C (160°C fan)/350°F/Gas Mark 4.
While the pastry bakes, heat the butter and olive oil in a large frying pan over medium heat. Thinly slice the red onions and add them to the pan.
Cook the onions for 10 minutes, stirring occasionally, until softened and beginning to caramelize.
Stir in the brown sugar and balsamic vinegar. Cook for another 5 minutes, stirring occasionally, until the onions are sticky and richly caramelized. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, double cream, salt, black pepper, and thyme leaves.
Grate the Teifi Valley Cheese and sprinkle half of it onto the baked tart base.
Spread the caramelized onions evenly over the cheese layer, then pour the egg and cream mixture over the onions.
Top with the remaining grated Teifi Valley Cheese.
Bake the tart in the oven for 30-35 minutes, or until the filling is set and golden on top.
Allow the tart to cool slightly before removing it from the tin. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.0 g | 353% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 31.4 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1384 mg | 106% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
