Go to Checkout

Ivy’s Reserve Vintage Cheddar, Caramelised Onion and Spinach Tart


For the pastry
180g plain flour
100g butter, chopped
3 tbsp ice cold water
For the filling
50g butter
3 onions, halved and thinly sliced
100g Ivy’s Reserve Vintage Cheddar, grated
1 tbsp thyme leaves
250g baby spinach
120ml double cream
5 eggs
Sea salt and freshly ground black pepper


Serves: 8

Time: 30 minutes

Difficulty: Easy


Place the flour and butter in a bowl, and using your fingertips rub the butter into the flour until the mixture resembles breadcrumbs. Add 3 tablespoons cold water and knead the mixture together until a dough begins to form.


Place the dough in between two sheets of greaseproof and roll the dough out on to fit a 24cm loose bottom flan tin. Line the tin with pastry, and trim edges (reserve the paper). Refrigerate for 20 minutes.


Preheat the oven to 180°C / 160°C fan. Line the pastry with paper and fill with dried rice. Bake for 15 minutes, then remove paper and beans and cook for another 15 minutes, until dry and lightly golden. Cool completely.

Meanwhile, melt the 50g butter in a large frying pan and add the sliced onions. Cook over medium-low heat for about 35 mins, until a deep golden colour. Season well with salt and pepper and transfer to a bowl to cool.


Place the cooled onions, grated Ivy’s Reserve Vintage Cheddar cheese, thyme leaves, baby spinach, whisked eggs and cream in a bowl. Season with sea salt and freshly ground black pepper and whisk together. Pour the filling into the pastry base, place on a baking tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature