Welsh Sticky Onion Tart with Teifi Valley Cheese



4 to 6 servings



2 tsp. butter, to grease 8-inch pan
1/4 cup butter
3/4 cup granulated sugar
2 tbsp. balsamic vinegar or
sherry vinegar
2 lg. red onions, sliced
3 cloves garlic, thinly sliced
Sea salt and freshly ground black pepper
7 oz. frozen puff pastry, thawed
8 oz. Teifi cheese or
Gouda cheese, sliced
Freshly ground black pepper, to serve
Chopped parsley, to serve


Preheat oven to 425 F. Use the 2 teaspoons of butter to grease an 8-inch cake pan.

In a large sauté pan, combine the remaining butter with the sugar over medium heat, stirring to dissolve the sugar completely. Add the vinegar and stir into the sugar mixture. Add the onions and garlic to the sugar mixture, allowing them to sit atop the mixture. Increase heat slightly, place a lid on the pan and allow onions to cook until slightly caramelized on the bottom. Remove from the heat and cool slightly.

Use a spatula to scrape the onion mixture over the base of the buttered cake pan.

Lightly dust a work area and roll out the pastry to make a circle large enough to cover the base of the cake pan.

Top with the pastry over the onion mixture, tucking down the edge all around.

Bake in the oven for 25 minutes or until pastry is puffed and golden. Remove from the oven and invert into a baking tray.

Preheat broiler. Arrange the slices of cheese over the surface and place beneath the hot broiler until the cheese is golden brown. Sprinkle with freshly ground black pepper and a bit of chopped parsley and serve. Serves 4-6. Serve with an amber toned beer such as the Best Bitter from the Welsh Tomos Watkin Brewery.

The Celtic Cooking

Author's Comments

This recipe is from the Association of Welsh Cheesemakers, this recipe, which could be thought of as an onion tarte tatin, features the Gouda-like Teifi cheese combined with slow cooked onions. If you can’t obtain Welsh cheese, use a good quality Gouda. It’s the quality of the milk from this verdant region that makes the cheese so good.

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