The Great British Bake Off Christmas- Caramelised Onion and Stilton Tart.

Thursday 7th December 2017.

I love making pies, quiches and tarts but I always worry about the fat and calorie content in the pastry and the fillings.  But nothing beats a homemade pie or tart, especially on a cold Winter’s evening.

I had planned out the meals to cook for this last week but forgot I was a day behind with what needed eating up first in the fridge.  I had some chicken breasts which needed to be used so they ended up being cooked for Thursday night’s dinner.  Being a supply teacher and at the time having no work booked in for the day after, I thought I’d prep ahead just in case I ended up working.  We’d all be starving by the time I got in from work. Not only that but the last thing I’d want to do is to start cooking something from scratch.  I’m glad I was prepared.  I ended up working and didn’t get home until 6.15pm.

The Caramelised Onion and Stilton Tart from The Great British Bake Off Christmas book ended up being our dinner along with some new potatoes, peas and sweetcorn.  It was assembled and cooked the night before and it was reheated carefully the following night.

So, back to Thursday tea time and I’m cooking two meals one after the other.  I started off with the tart and then went on to cooking the chicken breasts in a chipotle marinade with new potatoes, peas and sweetcorn.  Yes I know we had that two nights running but it was what I was trying to use up in the fridge before doing my weekly shop at the weekend.  I began with making up the shortcrust pastry which was fine.  It was chilled in the fridge for half an hour as I was cooking three medium onions in some olive oil and butter. The long, slow and low heat of cooking the onions really helps them to caramelise.

When the pastry was chilled for long enough, I got it out of the fridge and rolled it out to fit it into my tart tin.  There was enough pastry to overhang the edges. I filled the pastry case with baking parchment and my ceramic baking beans so I could blind bake it.  After 12 minutes I had to remove the paper and the beans then pop the pastry case back in the oven for another 5 minutes.

As the pastry case was baking, I mixed together the filling.  I mixed together two eggs and another egg yolk, along with some double cream, some grated Parmesan Cheese and some crumbled Stilton.  I was also meant to add pine nuts to the mixture but when I looked in the cupboard I’m sure I couldn’t find any.  So I left them out altogether.  I’m sure walnuts would have gone well in the tart as well.

When the pastry case came out of the oven, I mixed the filling, along with the caramelised onions together. The mixture was poured into the case and I popped the tart back into the oven.  I always put the tart case onto a flat baking tray in case it leaked out all over the oven floor.

The following day, when we chose to eat the tart, I asked Mr SmartCookieSam to put it back in the oven to reheat through for half an hour.  The result was absolutely delicious.  I’m sure it was hugely calorific, what with all the cheese and cream in the filling not to mention the butter in the pastry as well.  But it simply melted in the mouth.  What’s more is that as the tart was so big there was enough left over to eat cold the next day for lunch. It was a big hit and a recipe I’ll definitely be making again.

Happy Baking!

Love Sam xx

Onion And Cheese Tart

It’s nearly the end of the month and I’m three recipes away from completing this month’s Cooking The Books challenge from A Passion For Baking.  I needed to bake a recipe from the Pastry chapter as well as one from the Desserts and the Celebration Cakes chapters before Monday 31st March. With only two days to go I’d not been very organised this month.

For the Pastry chapter recipe I had chosen the Onion and Port Salut Tart.  When deciding on a recipe to bake it has to be one my family will eat and one that will fit in around what we’re doing and if I have time to make it in the first place!  I originally wanted to make it on Saturday this week but I never got round to it.  In the end I ended up in York eating in Wagamama with my hubby and son!  In the end the tart became my Mother’s Day lunch!

So, late this morning after I’d realised the time due to the clocks going forward, I thought I’d better get my skates on and produce something for lunch.  Only I realised I’d planned to make Eton Mess with meringues so Sunday lunch became a very late lunch/ early tea! When I first saw this recipe I knew that an onion and cheese tart would be fine with my family, only I couldn’t find Port Salut in my local Sainsburys the other day.  I wasn’t even sure what sort of cheese Port Salut was, doesn’t that sound stupid?  It sounded like a French cheese to me but I wasn’t sure what I could use as a substitute.  In the end I bought a piece of Emmenthal cheese as I have used it before in a quiche and it worked really well.

So here is how I made this delectable tart:

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I sliced up four medium onions ready to caramelise.
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As the onions were frying, I made up a batch of shortcrust pastry. It was wrapped in cling film and chilled for about half an hour while I finished cooking the onions.
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The pastry was rolled out, trimmed and the base pricked with a fork. It was then put in the freezer to chill for another 20 minutes.
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Out came my baking beans and the pastry case was baked blind for about 20 minutes.

At this stage I was meant to take the beans out of the pastry case and give it another five minutes or so in the oven baking blind.  Only, I didn’t read the recipe carefully enough as I was trying to sort out some laundry in the meantime. I know I can multitask but not today, I hoped and prayed my tart wouldn’t have a soggy bottom. Snigger, snigger!

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The caramelised onions were spread on the bottom of the tart.
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Then, to the filling! I mixed double cream, milk, eggs, salt, pepper and some tarragon together. It was meant to be thyme as the herb flavouring but I couldn’t find any in the cupboard!
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I grated the piece of Emmenthal and mixed some in to the mixture, the rest was sprinkled on the top of the filling.
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After about 30 minutes at 180oC this is what the tart looked like. I couldn’t wait for lunch as I was starving. It smelled gorgeous.
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The case round the outside looked thin and crispy but sadly it did have a little bit of the old soggy bottom. I think I should have baked it blind for a bit longer.
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A slice of the tart.

I have to say this is one of the nicest recipes I’ve worked with. Nothing faffy or over complicated and it went down well with my family. We sat down to eat it finally at 5pm once my daughter had finished work.  It was delicious with a jacket potato and veg though I think it would be lovely with new potatoes and salad too.  We ate half the tart, there’s plenty left over for tomorrow night. Well that saves me cooking again, I suppose!

Happy Baking!

Love Sam xx