How to Make an Onion, Cheese And Rocket Tart

The Onion, Cheese and Rocket tart is one of the mid-summer dishes that many of us remember from those day when the rocket leaves are beginning to form nice little rosettes. Rocket lends a distinct pungency and spiky pepper taste. The alternative to cheddar is actually goats cheese and is a more typical version.

Preparation Time: 20 minutes

Chilling Time: 45 minutes

Cooking Time: 1 hour

Ingredients:

• 200g plain flour, plus extra for dusting 
• 100g cold butter, diced
• 2 tbsp olive oil
• 4 white onions or those like Senshyu Yellow, finely sliced 
• 1 garlic clove crushed
• 3 eggs
• 150ml double cream
• 50g chopped rocket leaves
• 100g strong cheddar, grated

Preparation:

The Short Crust Pastry

1. You probably have your own method but I believe the best way of making this is to put all the flour into a large bowl with a pinch of salt and no more. Add the butter and just rub it in with the fingertips. It should look like breadcrumbs when it is done.
2. Add a few tablespoons of very cold water in stages but keeping the mixture mixing and kneaded as it were until a dough ball is formed.
3. Cover the bowl with cling film or a damp towel. Chill for 15 minutes. 
4. Roll out the pastry on a floured cold surface where it should be between 5mm thick. Line a 20cm tart tin and place it in the fridge for 30 minutes.
5. Have the oven pre-heated to 190C/170C Fan/Gas 5.
6. Place some baking paper into the tart tin and fill with baking beans or stones.
7. Blind bake the tart for 15 minutes. Remove the beans and paper and then bake for a final 5 minutes. Take out of the oven and set aside to cool.

The Onion, Cheese and Rocket Tart Mixture

1. Heat a glug of olive oil in a frying pan. Sauté the onions slices with garlic until they are soft, translucent almost and just a little bit coloured. About 15 minutes is enough to get a sweet caramelization going in the onions.
2. Allow the onions to cool. Do not place them onto the pastry because that seems to make the pastry wetter than it needs be.
3. Mix the eggs, cream and grated cheddar together. Add the rocket, some pepper and salt and make a good solid mass.
4. Place the onions as a layer in the tart and then spoon in the mixture to cover the onions.
5. Cook at the same temperature for 25 minutes although if it is slightly thicker I add about 2 extra minutes anyway.
6. It should come out of the onion with a slightly soft wobbly centre.
7. Allow to cool for a few minutes before serving.