Smokey Cheese & Onion Tart


  • 1 knob butter
  • 6 bacon (rashers, chopped into pieces)
  • 3 onions (thinly sliced)
  • 200 ml double cream
  • 500 grams shortcrust pastry (block, all-butter has the best flavour)
  • plain flour (for duting)
  • 140 grams Smoked Cheddar Cheese (hard farmhouse, half grated, half crumbled)
  • 1 eggs (beaten)
  • 140 grams cherry tomatoes (halved)

smoky cheese & onion tart


  • Heat oven to 220C/200C fan/gas 7.
  • Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp.
  • Add the onions and sweat for 10 mins until soft, sticky and golden.
  • Pour in the cream, take off the heat and leave to cool a little.
  • Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
  • Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg.
  • Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese.
  • Brush the borders with the remaining beaten egg, then bake for 20 mins until golden.
  • Leave to cool, then cut into squares.

Enjoy warm with salad

Smoked Cheddar & Apple Quesadilla


  • 8 Whole wheat tortillas
  • 300 g grated smoked cheddar
  • 100 g  baby spinach
  • 8 slices of smoked or un-smoked bacon, cooked and crumbled
  • 2 granny smith apples, cored and thinly sliced
  • non stick cooking spray, for cooking
  • sour cream, for serving



  • Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla.
  • Heat a nonstick skillet over medium-high heat and spray with nonstick spray.
  • Cook the quesadilla on each side for 2 to 3 minutes until golden.
  • Repeat with the remaining tortillas and fillings.
  • Slice into wedges and serve with sour cream.