Cheese and Red Onion Tartlets Recipe

Cheese and red onion tartlets are a fantastic option for a starter if you are hosting a dinner party. This was the dish I chose to serve to my guests as a starter when I hosted Christmas 2019.

I made the pastry cases in advance and then filled and baked them on the day. Not only are these a fantastic starter, but they are also great as a light lunch or for buffets.

You can use many different tartlet fillings, and you will find several tartlet recipes on this website. Cheese and red onion tartlets are easy to make and will suit most tastes. Cheese and onions are a classic combination that is tried and tested.

I like to make my own caramelized red onion chutney. However, this is unnecessary as you can just as easily use a premade chutney. I have included instructions on how to make your own chutney, but you can skip this part of the recipe if you want.

When I make these tartlets, I use two different varieties of cheese for varied flavours and textures. You will need to choose one cheese that holds its shape when heated in the oven, and another that melts and turns golden when baked.

The first cheese I use is a local cheese called Lancashire crumbly. It has a salty, tangy flavour and it remains firm during cooking. Alternatives include feta, Wensleydale, halloumi, or anything else that retains its shape and texture when cooked. The second cheese, I use another British cheese called Cheddar. A good alternative is mozzarella, as this will go nice and stringy during baking.

Here is a simple recipe and step-by-step instructions for cheese and red onion tartlets.

Preparation time:	20 minutes +15 minutes if you make the chutney
Cooking time:	25 minutes
Servings:	12 individual tartlets
Vegetarian/ vegan:	Vegetarian- YES Vegan- NO
Dairy-free:	NO
Gluten-free:	NO

Ingredients for a Cheese and Red Onion Tartlets

• 12 oz. plain flour
• 6 oz butter (+butter for greasing the tins)
• ½ tsp. salt
• 12 tbsp. (approx.) caramelized red onion chutney
• 6 oz. Lancashire crumbly (or another firm cheese)
• 4 oz. cheddar cheese (or a stringy cheese)
• Pepper to season

You Will Also Need…

• A mixing bowl
• A rolling pin
• Greaseproof paper
• 12 x 4-inch tartlet tins
• Baking beans

Ingredients for Caramelized Red Onion Chutney

• 3 medium red onions, thinly sliced
• 3 tbsp. balsamic vinegar
• 2 tbsp. demerara or light brown sugar
• 5 tbsp. water
• 1 tbsp. oil

How to Make Caramelized Red Onion Chutney

1. Thinly slice your red onions.
2. Heat the oil in a saucepan over medium heat.
3. Add the onions to the pan and saute for a few minutes until they have begun to soften.
4. Add 2 tbsp of the water to the pan to prevent the onions from sticking and cook for a further few minutes.
5. Next, add the balsamic vinegar and sugar to the pan and stir.
6. Cook for 5 minutes so that the ingredients begin to caramelize, and then add the remaining 3 tbsp of water.
7. Continue to stir the chutney while cooking until there is no water and the chutney has become a thick, sticky mixture.
8. Your caramelized red onion chutney is now ready to use or store in jars.
9. If storing for a later date, leave the chutney to cool before transferring to glass jars.

Making the Pastry for the Cheese and Red Onion Tartlets

1. Start by preparing your pastry.
2. Weigh the flour and tip it into a mixing bowl along with the salt.
3. Then, weigh the butter and cut it into cubes before adding it to the flour.
4. Rub the flour and butter into each other to make crumbs.
5. Add a little water to the bowl and stir in with your hand to bind the crumbs together. Remember, you can always add more water if the pastry is not coming together into a dough, but you cannot take it back out again.
6. Wrap the ball of dough in cling film and put it in the refrigerator for 10 minutes. This will cool and firm the pastry, making it easier to roll.

Rolling and Cutting Your Pastry Cases

1. Pre-heat the oven to 190C/ 375F/ gas mark 5.
2. Grease your tartlet tins by rubbing butter around the bottom and sides with your fingers.
3. Remove the pastry from the refrigerator.
4. Sprinkle some flour over the work surface and rub some flour across the surface of the rolling pin.
5. Roll your rolling pin backward and forwards over the pastry while applying a little pressure.
6. Turn the pastry over and rotate by 90 degrees so that the pastry stretches evenly.
7. Repeat this process until the pastry is about as thick as a 50-pence piece.
8. If the pastry begins to stick to the work surface or the rolling pin during rolling, then add a little more flour.
9. Cut 12 circles of pastry approximately six inches in diameter. It is important that the pastry discs are larger than the diameter of your pastry tin. You can either use a pastry cutter or cut them freehand using a sharp knife. Do not worry too much about making precise circles, as you will trim excess pastry later.
10. If you do not get 12 pastry circles out of the first piece of rolled pastry, combine the scraps and roll again.

Creating the Pastry Cases for Cheese and Red Onion Tartlets

1. Put the pastry circles into the tartlet tins one at a time.
2. Position the pastry circle loosely over the top of the tin and poke down in the centre with your finger.
3. Lift one edge of the pastry with one hand and use the other hand to press the pastry into the edges of the tartlet tin. Repeat this with the other edge of the pastry until the pastry circle is pressed neatly across the bottom and sides of the tartlet tin.
4. Cut out some circles of greaseproof paper the same size as your tartlet tins. You can use the tins as a guide for this.
5. Put the greaseproof paper into the bottom of the tartlets.
6. Add baking beads to the tartlets as this will help them keep their shape during baking. The greaseproof paper will stop the baking beads from sticking to the tartlet cases.
7. Put all the tartlets into the oven and cook for 10 minutes.
8. After 10 minutes, remove the tartlet cases from the oven and take out the baking beans and greaseproof paper.

Assembling Your Cheese and Red Onion Tartlets

1. Put one tablespoon of the caramelized red onion chutney into each pastry case and spread across the bottom of the tartlet.
2. Cut the crumbly cheese or feta into cubes or crumble into pieces.
3. Sprinkle the cheese evenly into the tartlets.
4. Grate the second cheese and sprinkle over the top of the tartlets.
5. Return the tartlets to the oven and cook for a further 15 minutes or until both the cheese and the pastry crust edges have started to turn golden.
6. Remove the oven and serve the cheese and red onion tartlets with a side salad and coleslaw.

Additional Tips

• Experiment with different types of cheese to find which suits your tastes best.
• Make your pastry cases in advance and freeze until you are ready to use them if you wish. Doing so will save time and reduce the mess in the kitchen if you are having guests for dinner.
• I served the cheese and red onion tartlets with a side salad and homemade coleslaw.

You might also like to try our cheese and tomato tartlets recipe.

Article updated August 2022.