Lancashire Red Onion and Pepper Tarts

Store-cupboard ingredients mean this recipe is quick to put together and perfect for using up leftover cheeses.

Serves 4Lancashire Red Onion and Pepper Tarts

Preparation time 10 minutes

Cooking time 20 minutes

Calories per serving 336

Fat per serving 23g

Approximate cost per serving 78p

Suitable for vegetarians

Suitable for freezing



4 individual shortcrust pastry tarts

15g (1/2oz) butter

2 red onions, sliced

100g (4oz) roasted red peppers (from a jar), torn into pieces

8 cherry tomatoes, halved

Few drops balsamic vinegar

100g (4oz) Lancashire cheese, cut into chunks

Freshly ground black pepper

Fresh thyme sprigs



1. Pre-heat the oven to 180°C / fan oven 160°C / Gas Mark 4.

2. Arrange the pastry tarts on a baking sheet. 

3. Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently. Spoon into the tarts and share the chunks of Lancashire cheese between them. Season with black pepper and add a couple of thyme sprigs to each tart.

4. Transfer to the oven and bake for 8-10 minutes until warmed through. Serve with salad.


Cook’s tip: As an alternative to Lancashire cheese, try the tarts with Cheshire, Wensleydale or Caerphilly instead. With so many British cheeses to choose from, you’ll be spoilt for choice!