Savoury cheese and onion tartlets are perfect starters or lunch

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • British
    • Vegetarian

    Scottish Three Cheese & Onion Tartlets

    Recipe Information

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    250g Plain Flour

    125g Cold Scottish Salted Butter

    70ml Cold Water

    1 x Red Onion

    1 x Brown Onion

    30ml Olive Oil

    2 x large Scottish Eggs

    250ml Double Cream

    75g Scottish Vintage Cheddar

    75g Highland Brie

    75g Strathdon Blue

    1 x tsp Paprika

    Sea Salt and Black Pepper


    4 x 12cm loose base quiche tins


    Pre heat the oven to 200c/400f/gas 6.

    Sieve the flour into a mixing bowl.

    Grate in the butter.

    Gently rub with your fingers until the mix looks like fine crumbs.

    Add the water and mix into a dough, allow to cool for 20 mins.

    Divide the mixture into 4.

    Roll out into circles big enough to fit the tins.

    Line the tins with the pastry and trim the tips.

    Prick the bases with a fork.

    Fill the cases with some crumpled tin foil, to stop the sides of the pastry collapsing and bake in the oven for about 8 mins, gently remove the tin foil and put back in the oven for a few more mins to dry out the pastry Lower the oven to 170c/325f/gas 3.

    Peel and thinly slice the onions, sauté them in the oil in a large frying pan until softened, stirring gently as you cook.

    Grate or finely chop the cheese.

    Beat the eggs in a bowl, add the cheese, cream and season with the paprika and some salt and pepper, mix well.

    Add the onions to the mix and fold through.

    Divide the mixture between the tins and bake for 15/20 mins till golden and set.