Caramelised Onion, Broccoli and Goat's Cheese Tart

Our Caramelised Onion Chutney goes with everything, but it was made for goat's cheese! These tarts can be enjoyed hot for lunch, or brought along cold as part of a picnic, just don’t forget to pack the chutney.

Difficulty Medium
Time 60 minutes
Serves 4
Diet Vegetarian
  • 3 onions

  • 50ml rapeseed oil

  • 1 head of broccoli

  • 200g goat's cheese

  • 1 jar Baxters Caramelised Onion Chutney

  • 5 eggs

  • 200ml double cream

  • 300ml milk

  • Salt and pepper

  • Pre-made shortcrust pastry

Caramelised Onion Chutney
Caramlised Onion
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Preheat oven to 180°C.

Roll out pastry and line a 7inch tart ring. Bake blind.

Break the broccoli into small florets. Bring a large pan of salted water to the boil.

Blanch the broccoli for 1 minute, drain and plunge into cold water.

Slice the onions and cook in oil over a low heat until caramelised and golden

To assemble the tart randomly scatter the broccoli, caramelised onion and crumbled goat's cheese.

Using a teaspoon fill any gaps with small spoons of Baxters Caramelised Onion Chutney.

Whisk the eggs, milk and cream. Season generously. Pour into tart case to fill to the very brim.

Do this on a tray with the tart already in the oven to avoid spilling.

Bake for 30 minutes.

Serve straight away with a nice mixed salad.


Rest your pastry for 30 minutes before rolling out to allow gluten to rest.

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