Use up the remnants of your Christmas cheeseboard in this delicious tart. Mixed your leftover cheese with onion to create a tasty filling. A mixture of blue, creamy and Cheddar cheese works well but anything in the fridge will do! Serve warm with a side salad or cold with pickles.

Ready in: 1.5 hours

Serves: 4 – 8

Ingredients

For the pastry
250g plain flour
125g butter, cold and cubed
½ tsp salt
For the filling
2 white onions, sliced into rings
1 tbsp oil
2 eggs
300ml double cream
250g leftover cheese

Method

1. First, make the pastry. Put the flour, butter and salt in a food processor and pulse until the mix resembles fine crumbs. Add around 4 tbsp cold water and pulse to a dough. Turn onto a lightly floured surface and smooth into a ball. Wrap in cling film and chill for at least 10 minutes.

2. Heat the oven to 200C.

3. Lightly flour the worksurface and roll out the pastry until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry to hang over the edges. Top the pastry with baking paper and fill with baking beans. Place onto a baking tray and bake for 15 minutes. Remove the baking beans and paper then bake for a further 10 minutes until golden and cooked through. Use a serrated knife to trim the excess pastry so that it is level with the tin.

4. While the pastry is cooking, place the onions in a frying pan with the oil and gently soften over a medium heat.

5. Next, beat the eggs and cream together and season to taste. Crumble any hard cheeses you have and cut any creamier cheeses into small pieces.

6. Scatter the cheeses into the pastry base then add the onions and egg mixture. Reduce the oven temperature to 160C and bake for 40 minutes, until lightly golden and set.