5-ingredient cheddar and red onion tartlets recipe
 5 ingredients are all you need to make these simple cheddar and red onion tarts. They're so easy and make the perfect picnic treat. In November 2023, this recipe was costed at an average of 79p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 320g/11½oz ready-rolled shortcrust pastry sheet1 free-range egg150ml/5fl oz double cream 100g/3½oz mature cheddar, grated1 small red onion, thinly slicedsalt and freshly ground black pepper 320g/11½oz ready-rolled shortcrust pastry sheet 1 free-range egg 150ml/5fl oz double cream 100g/3½oz mature cheddar, grated 1 small red onion, thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set.Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture.Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set. Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Recipe tips These tartlets can be made with any type of onion, including shallots and spring onions. Any trimmings can be re-rolled, cut into small shapes and baked to make savoury crackers. Try scattering with grated cheese, a sprinkle of cayenne pepper or paprika or some seeds, such as sesame, poppy or nigella, before baking.