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Recipe: Spring Onion Tart


  • 375 g ready-rolled shortcrust pastry
  • 6 eggs
  • 125 ml crème fraîche
  • 75 g mature Cheddar grated
  • 2 tablespoon wholegrain mustard
  • 1 bunch spring onions washed, trimmed and sliced
  • 1 small handful finely chopped parsley


  • Preheat the oven to 200ºC.
  • Unroll the pastry and lift into a quiche tin.
  • Prick the base all over with a fork.
  • Place a sheet of baking parchment on top of the pastry.
  • Fill with baking beans.
  • Place in the oven and bake for 15 minutes.
  • Remove from the oven and remove the beans.
  • In a bowl add the eggs, crème fraîche, grated Cheddar and mustard.
  • Whisk together, then pour half into the pastry case.
  • Add the spring onions then pour over the rest of the mixture.
  • Scatter over the parsley and remaining spring onions.
  • Bake for 20-25 minutes, until set but still a little wobbly.
  • Leave the tart to stand for 5 minutes, then slice and munch.