Onion, Ham & Cheese Tart
Golden onions, chopped ham and cheese make this Onion, Ham & Cheese Tart a generous savoury bake for lunch, brunch or a simple family meal. Wendy contributed the recipe to the Tully Family Cookbook, pairing a homemade cheese pastry with a soft egg and evaporated milk filling. The pastry is chilled before baking, then filled with buttery onions, ham, cheese and a mustard-seasoned custard. Served warm with salad, it would work well for Sunday lunch, a picnic table or a savoury high tea platter.
Onion, Ham & Cheese Tart
6
servings35
minutes25
minutes648
kcalOnion, Ham & Cheese Tart is a savoury family bake made with cheese pastry, golden onions, chopped ham and a mustard egg filling.
Keep the screen of your device on
Ingredients
- Crust
170 g 5/7 cup self-raising flour
Pinch of salt
85 g 3 oz butter, chilled and chopped
85 g 3 oz grated tasty cheese
2 tbsp 2 tbsp iced water
- Filling
2 2 onions, sliced
60 g 2 1/8 oz butter
85 g 3 oz grated tasty cheese
2 2 eggs
2 tsp 2 tsp plain flour
1 tsp 1 tsp dry mustard
Salt and pepper, to taste
1.5 cups 1 1/2 cup chopped ham
0.5 cup 1/2 cup evaporated milk
Equipment
Measuring SpoonsAccurate spoon measures help keep small ingredients consistent.
Directions
- Crust
- Sift the self-raising flour and salt into a mixing bowl.
- Rub in the chilled butter until the mixture resembles breadcrumbs.
- Grate and then add the cheese.
- Mix to a stiff paste with enough iced water to bring the dough together.
- Chill the pastry for 1 hour.
- Roll out the pastry and line a greased tart plate.
- Filling
- Preheat oven to 230°C.
- Fry the sliced onions in butter until golden brown.
- Beat the eggs in a bowl.
- Add the plain flour, dry mustard, salt, pepper and evaporated milk, then mix until combined.
- Cover the pastry base with the cooked onions.
- Add the chopped ham, then sprinkle over the grated cheese.
- Pour the egg mixture gently over the filling.
- Bake for 15 minutes in the hot oven.
- Reduce the oven to 160°C and bake for a further 10 minutes, or until the filling is set.
- Serve warm with salad.
Kitchen Notes
- The chilling time is not included in the active prep time.
- Contains wheat, dairy and egg.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 648kcal
- Fat: 44.3g
- Saturated Fat: 23.2g
- Cholesterol: 163mg
- Sodium: 1089mg
- Potassium: 337mg
- Carbohydrates: 39.3g
- Fiber: 2.1g
- Sugar: 4.7g
- Protein: 23g
- Vitamin A: 51mcg
- Vitamin C: 4.1mg
- Calcium: 293mg
- Iron: 2mg
- Vitamin D: 0.7mcg
- Vitamin E: 1.3mg
- Vitamin K: 4.4mcg
- Thiamin: 0.4mg
- Riboflavin: 0.4mg
- Niacin: 2.6mg
- Vitamin B6: 0.3mg
- Vitamin B12: 0.7mcg
- Folate: 51.8mcg
- Pantothenic Acid: 0.9mg
- Phosphorus: 343mg
- Magnesium: 38mg
- Zinc: 3mg
- Selenium: 34.8mcg
- Copper: 0.1mg
- Manganese: 0.4mg
Did you make this recipe?
Leave a rating and tell me how it turned out in the comments.
Original Cookbook Recipe
ONION TART
INGREDIENTS:
PASTRY:
6ozs SR flour
1-3 tablesp iced water
3 ozs butter
3 ozs cheese
pinch salt
METHOD:Sift flour and salt. Rub in butter until resembles breadcrumbs.Add cheese and mix to stiff paste with iced water. Chill 1 hour, roll andline greased tart plate.
FILLING:
2 large onions
2 ozs butter
3 ozs cheese
2 eggs
salt and pepper to taste
1 level dessertsp PL flour
1 level teasp dry mustard
1 & half cups chopped ham
half cup evaporated milk
METHOD:Fry onion slices in butter until golden brown. Beat eggs, add flour, mustard, salt and pepper with milk. Cover pastry with onion, then ham, then cheese and pour egg mixture gently over. Bake 15 mins. in hot oven 450 degrees, reduce to low heat for another 10 mins or until filling is set.
