Onion and Taleggio Tart

Image of cooked tart with a slice out of it

My lovely sister in law obligingly left a large and delightfully whiffy piece of taleggio in the fridge when she was house sitting the other weekend.

It’s been sitting there winking at me every time I open the door for yet another scrumptious vegetable cruditee (believe that and you’ll believe anything) ┬áso I decided it had to go.

After much deliberation I plumped – I use the word advisedly – for this recipe from Nigel Slater’s excellent Appetite. It was scrumptious and surprisingly light-tasting, considering the calorie content. I can’t tell you what any leftovers would be like, cold, because there weren’t any.

Onion and Taleggio Tart

Image of a small handful of thyme


Enough fresh thyme leaves to make a small pile on the palm of your hand

1 sheet of ready-rolled puff pastry

About 6 small to medium sized onions

A thick slice of butter, about 50g or 1 3/4 oz

200g/7 oz of Taleggio cheese (Brie or Camembert would work too)


Image of onion wedges beginning to cook

Peel the onions, cut them in half from stem to root and then into thick segments.

Put them in a frying pan with the butter and cook very, very gently until they’re soft and sticky, translucent and turning golden. This can take 30-40 minutes, so don’t rush it.

Image of onion wedges cooked until soft and golden

Heat the oven to 220C/425F/Gas 7.

Unroll the pastry onto a lightly oiled baking sheet and score a border 2cm in from each edge. Prick the middle all over with a fork.

Arrange the onions on the pastry, keeping them inside the border. Keep the butter remaining in the pan, you’ll need it in a minute.

Image of taleggio cheese being sliced thinly

Slice the cheese thinly then break it into small pieces and tuck them in amongst the onions.

Scatter the thyme over the top. Please don’t omit the thyme, it really lifts the flavour.

Brush the pastry rim with the remaining butter you cooked the onions in.

Image of the uncooked tart ready for the oven

Bake for about 20 minutes until the pastry is puffed and golden and the topping is molten and savoury.

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