Hereford Hop Cheese and Onion Tart
A rich savoury tart loaded with slow-softened onions and distinctive hop-crusted Hereford Hop cheese in crisp shortcrust pastry.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •23cm fluted tart tin
- •Rolling pin
- •Baking beans
- •Frying pan
- •Mixing bowl
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 34 g
- carbs
- 32 g
- fibre
- 2.5 g
- protein
- 14 g
- calories
- 485 kcal
Instructions
- 1
Rub the cold butter into the plain flour until it resembles fine breadcrumbs, then stir in water to form a firm dough.
- 2
Roll the pastry out on a lightly floured worktop and line a 23cm tart tin, then chill for 20 minutes.
- 3
Heat your fan oven to 180°C and line the pastry case with greaseproof paper and baking beans.
- 4
Blind bake (bake without filling) for 15 minutes, remove the paper and beans, then bake for 5 minutes until dry.
- 5
Melt the remaining butter in a frying pan on the hob and cook the sliced onions with thyme for 20 minutes until soft.
- 6
Whisk the eggs, double cream, milk, nutmeg, salt, and black pepper together in a jug until thoroughly combined.
- 7
Spread the soft, cooked onions evenly across the base of the warm, pre-baked pastry case.
- 8
Scatter the grated Hereford Hop cheese evenly over the onion layer, keeping the green hop specks visible.
- 9
Pour the egg and cream custard carefully over the cheese and onions until filled just below the rim.
- 10
Bake for 25 to 30 minutes until the filling is set, lightly golden, and slightly puffed in the centre.
Chef's tips
Cook the onions slowly over low heat to draw out their natural sweetness without burning. Grate the cheese with its hop-coated rind attached, as the toasted hops provide the tart with its signature herbal aroma.
Ingredient substitutions
- Hereford Hop cheese → Mature Cheddar cheese mixed with 1 tsp dried hop pellets or fresh chopped herbs
- double cream → Crème fraîche for a slightly tangier custard
Storage
Keep leftover tart covered in the fridge for up to three days.
Reheating
Reheat slices on a baking tray in a fan oven at 160°C for 10 to 12 minutes until warmed through.
Common mistakes to avoid
- •Skipping the blind baking step, which results in a soggy pastry base under the wet custard.
- •Cooking the onions over high heat, which scorches them instead of softening them gently.
- •Removing and discarding the hop crust from the cheese, which strips away the authentic local flavour.
Serving suggestions
Cooked Hereford Hop Cheese and Onion Tart?
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