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  • For the pastry:
  • 300 g flour
  • 1 t sea salt
  • 150 g cold unsalted butter, chopped
  • 100 g Parmesan, grated
  • 1 free-range egg
  • For the roast onions:
  • 2 white onions, peeled
  • 2 red onions, peeled
  • 2 T olive oil
  • 1 T red wine vinegar
  • 4 garlic cloves, unpeeled
  • sea salt and freshly ground black pepper, to taste
  • For the filling, mix:
  • 3 -4 small potatoes, peeled, boiled and dry-mashed
  • 200 g Woolworths Gruberg, grated, plus extra for sprinkling
  • 200 g Woolworths Vintage Cheddar, grated, plus extra for sprinkling
  • sea salt and freshly ground black pepper, to taste
  • 10 g chives, chopped
  • 2 t parsley, chopped
  • 2 red spring onions, chopped
  • 3 T olive oil
  • 1 T red wine vinegar
  • sea salt and freshly ground black pepper, to taste
  • Ingredients aren't specified.

1. To make the pastry, place all the ingredients in a food processor and process until the dough starts to come together. Knead for 1–2 minutes on a floured surface to make a silky dough, then wrap in clingwrap and chill for 1 hour.
2. To make the roast onions, preheat the oven to 200°C. Slice the onions into 1 cm- thick slices and arrange evenly on a baking tray – don’t separate the rings.
3. Drizzle with the olive oil and red wine vinegar, add the garlic and season. Roast for 30–40 minutes, or until caramelised and sticky.
4. Roll out the pastry to a thickness of 1⁄2 cm between two sheets of baking paper. Cut to size and line 2 x 20 cm fluted tart cases. Prick the pastry with a fork and chill for 15 minutes. Blind bake for 10–15 minutes.
5. Spread the filling onto the tart bases, sprinkle with extra cheese and bake for 20–30 minutes. Mix the parsley, spring onions, olive oil, red wine vinegar and seasoning. Serve with the tart, topped with the onion rings.

Find more tart recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    Lilja Lakic
    17 May 2020

    Was lovely but, my recommendation would be to leave out the salt as there is enough in the cheese flavors.

    Also, it definitely needs to be served with a big green salad (with a light olive oil only dressing) as the tart is very strong in flavor and is very rich so needs a light salad accompaniment for it to be eaten as a meal.

    All in all, I’m not sure it’s worth the effort and time it takes to make it.

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