I often think tart and then pastry and kinda groan with the effort of making pastry. That’s where this tart is different as I’m using an oat crust – literally oats and butter (bet you have both at home!!). Minimal effort, maximum reward and still gives you a crumbly base.
As for fillings, this tart combines the sweetness of pear, the lusciousness of cooked red onion and then that sharp but rich Cashel Blue cheese kick.
For another epic tart, try my Leek, Sage and Feta Tart.
- 100g oats
- 50g butter, melted
- 1 red onion, thinly sliced
- 1 pear, decored
- 4 eggs
- 2 tbsp creme fraiche, cream or thick Greek-style yoghurt
- 1 tsp dried mixed herbs
- 75g Cashel Blue cheese
- Preheat the oven to 200°C/180°C fan/400°F and line the base of a round cake tin, fluted tart tin or a springform cheesecake tin with parchment.
- Blitz the oats in a food processor or with a stick blender until they resemble breadcrumbs, then stir through the melted butter until well combined. Press this mixture with the back of a spoon into the base of the lined tin. Bake in the oven for 7-10 minutes or until beginning to turn a darker colour.
- Heat a pan with 1 teaspoonful of oil over a low heat. Add the onions and allow to slowly soften fully
- Once softened, remove from the pan and spread over the top of the baked oat mixture. Return the pan to the heat.
- Slice the pear into generous slices and lightly fry on both sides.
- Whisk the eggs, creme fraiche and the herb’s together in a bowl before pouring on top of the onions. Spread the pear slices on top and crumble over the blue cheese.
- Bake in the oven for 20 minutes or until a skewer comes out of the centre clean.
- Allow to cool for 5 minutes in the tin before serving or remove from the tin and allow to cool fully on a wire rack.
What size of tin should I use for the red onion, pear abd blue cheese flan
Hi Celia, a 21cm round tin will be perfect. Happy cooking, Sinéad