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Onion, Cheese and Sage Tart


  • 230g Jus-Rol large shortcrust pastry case

  • 390g tin Eazy fried onions

  • 1tbsp grated cheddar

  • 3tsp grated parmesan

  • 1tsp chopped sage

  • 8 sage leaves

  • 150ml double/single cream

  • 2 eggs


  1. Preheat oven 200degC. Place a baking tray in the centre rack to preheat.

  2. Empty onions into a sieve over a bowl, press out as much juice as possible using the back of a spoon.

  3. Whisk cream and eggs together in a jug. Add cheddar, 2tsp parmesan, chopped sage and some seasoning. Mix well.

  4. Remove baking tray from oven. Place pastry case (will foil on), on it and scatter onions over the base. Pour filling in. Arrange 8 sage leaves in a circle on top and scatter parmesan over.

  5. Return tray to centre rack. Reduce heat to 180degC and bake for 35 to 40mins or until golden and puffy and the centre feels firm.

  6. Leave to settle for 10mins before cutting into wedges. Serve with dressed watercress.

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