Onion and cheese tart
An open tart filled with plenty of onions cooked slowly in butter until sweet, set with eggs, cream and mild cheese and topped with grated cheese. Everyday food in Argentina and Uruguay; also made fugazzeta-style, with mozzarella.
- 1 h 40Time
- 23 minHands-on
- 4Portions
- ≈ $ 2.650per portion
- 850kcal per portion
Ingredients for 4 portions
- 8Yellow onions, thinly sliced
- 2 tbspButter
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- to tasteNutmeg
- 1 sheetReady-rolled shortcrust pastry
- 3Eggs
- 200 mlDouble cream
- 200 gQueso cremoso, in cubes
- 50 gGrated cheese
Method
- Peel the onions and slice them thinly.
- Melt the butter with the oil in a large frying pan, add the onions with a pinch of salt and cook gently for about 25 minutes, stirring now and then, until soft, sweet and lightly golden.
- Meanwhile, heat the oven to 200 °C. Line a 26 cm tart tin with the pastry and prick the base with a fork.
- Take the pan off the heat and leave the onions to cool for 10 minutes.
- Whisk the eggs and cream with salt, pepper and nutmeg. Stir in the onions, the cheese cubes and half the grated cheese.
- Pour the filling into the pastry case, scatter over the rest of the grated cheese and fold in the edge.
- Bake for 35 minutes, until the filling is set and the top golden.
- Leave the tart to rest for 10 minutes before cutting.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
