Caramelised Onion, Thyme and Cheese Tartlets

Makes 8 tartlets

  • 375 ml (1 ½ cups) cake wheat flour
  • 100 ml butter, diced
  • 45 – 60 ml (3-4 T) iced water


  • 15 ml (1 T) olive oil
  • 3 large onions, halved and sliced
  • 60 ml (¼ cup) Huletts Brown sugar
  • salt and ground black pepper to taste
  • 125 ml (½ cup) grated cheddar cheese
  • 1 camembert cheese, diced
  • 15 ml (1 T) fresh thyme leaves
  • 3 extra large eggs
  • 125 ml (½ cup) cream


8 loose tartlet tins, greased and lined.

  1. Place the flour in a food processor, add the butter and pulse until the mixture resembles fine breadcrumbs.
  2. Add 3 tablespoons of iced water to the breadcrumbs and pulse until the dough comes together. If the mixture is too crumbly add a little more water.
  3. Place the pastry onto a lightly floured surface and roll into a thick roll.
  4. Divide the roll into 8 equal pieces and roll the pastry out on a lightly floured surface. Press the pastry into the tartlet tins and refrigerate for 20 minutes.
  5. Preheat the oven to 180°C. Line the pastry with baking paper, and fill with beans or pastry weights. Bake for 15 minutes, then remove the paper and beans and bake for a further 15 minutes, until the pastry is crisp and golden brown. Cool completely.


  1. Place the oil in a large saucepan over medium low heat, add the onions and Huletts brown sugar until soft and golden. Season well with salt and pepper and leave to cool.
  2. Divide the cooled onions between the pastry cases. Sprinkle the cheddar cheese and camembert cheese over the onions, then sprinkle the thyme leaves over the cheese.
  3. Lightly whisk the eggs and cream together, and pour over the filling.
  4. Stand on a tray and bake for 30-35 minutes, until the pastry is golden, and the filling is puffed and firm. Serve warm, or at room temperature.

Freezes well.

Blue cheese may be used instead of the camembert.