Caramelised onion and cheddar tart

It’s no secret, the Australian summer has not been overly thrilling. However as I rang in 2017 with two jumpers on, standing near a hot BBQ to stay warm, I had hope that summer was still to come. Now after consecutive days over 25 without rain, I had to pull out a lovely summary recipe – caramelised onion and cheddar tart.

Using yoghurt instead of cream adds a lightness to this dish and helps me overcome my 2016 Christmas binge.


  • 1 .5 cups plain flour
  • 100 g butter, chopped
  • 2 1/2 tbsp iced water
  • 1 tablespoon Greek Yoghurt

  • 1 tablepoon olive oil
  • 3 onions sliced
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 sprig of thyme
  • 100g cheddar cheese
  • 5 eggs
  • ¼ cup milk
  • ¼ cup Greek Yoghurt
  • Salt and pepper.

  • Rub the butter into the flour until it resembles breadcrumbs
  • Add 2.5 tablespoons water and 1 tablespoon Greek Yoghurt and mix in until dough starts to form (add more water if too crumbly)
  • Put dough onto a floured surface and bring together into a ball
  • Roll out the dough and place onto a non-stick, lined baking tray around 24cm in size. Place in the fridge for 30 minutes
  • Meanwhile start the caremalised onions. Heat a pan and then add oil and onions
  • Once the onions start to soften, add the sugar, salt and butter and stir until melted
  • Add ½ cup water and let cook on low for around 20minutes (add more water if it starts to burn)
  • Cook until soft, brown and naturally sweet
  • Preheat the oven to 160C fan-forced and once hot, place the pastry weights or dried rice on the pastry and bake for 15 minutes. Then remove the rice or weights and cook for an additional 15 minutes until lightly golden
  • Cool the pastry
  • To make the rest of the filling, mix the eggs, thyme, milk, Greek yoghurt and salt and pepper together until smooth
  • Place the caramelised onion over the tart base
  • Add the cheddar over the onions and then top with the egg mixture
  • Bake for 30minutes or until set.
I hope you all had a fantastic Christmas and all the best for 2017!

On a side note, my husband and I have started a new cooking challenge for 2017. We will go through the alphabet and select one main ingredient to make shine. We started with A on the 1st January 2017, making a pork burger with apple and yoghurt slaw. It was delicious. You can follow our A-Z ingredient challenge on my Instagram page - @justaddyoghurt


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