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Caramelised Onion & Parmigiano-Reggiano Cheese Tart

This recipe for Caramelised Onion & Parmigiano-Reggiano Cheese Tart comes from Chef Mike Robinson and has been reproduced courtesy of

Discover the Origin is a campaign promoted by the European Union, Italy, France and Portugal and achieved by the office representative of five key European products: Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese. The aim of all of them is to enhance knowledge of the PDO (Protected Designation of Origin) among consumers, distributors and food professionals and to educate on the benefits of the provenance indicator schemes, the relevant checks, controls and traceability systems that are put in place to ensure ongoing quality, and to differentiate the products and raise their profiles.

All five of these products carry a guarantee of their provenance and quality: the Protected Designation of Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese, AOC for Burgundy wines and DOC for Port and Douro Valley wines. If you see these labels on any food or drinks, you can rest assured that you will be rewarded with excellent quality.

For more information visit

How many of us have scrimped on ingredients and then wondered why that special dish was not nearly as special as we hoped it would be?

Well, the proof is definitely in the pudding as they say and when we don’t use the real thing the dishes we serve up become just a poor imitation of what we’re really trying to achieve. But sometimes figuring out just what is the real McCoy is not so easy.

The easiest way of knowing that you are using the best products and ingredients is by making sure you are getting the real deal from the certified region of origin, like Parma Ham from Parma or Port from the Douro Valley in Portugal. Make sure you check for the PDO, AOC or DOC mark on products such as Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese to ensure that you will be rewarded with excellent quality.

To show you how much of a difference using authentic ingredients can make to your cooking, top chef Mike Robinson Chef Patron of the Pot Kiln and co-owner of the Michelin starred Harwood Arms has joined with Discover the Origin to create a fabulous and simple dish that is sure to become a firm favourite in your culinary repertoire.

And to make sure you are getting the most out of your dishes with the correct wine match, UK Sommelier of the Year 2008 Gearoid Devaney MS has also come on board to show us how an authentic drop can enhance your dining experience.

In the following video Mike cooks up a very special Cheese Tart using Parmigiano-Reggiano cheese while Gearoid matches the dish with a mouth watering white from the Burgundy region.

Wine suggestion

White Burgundy wine - Chablis or Hautes Côtes de Beaune

Ingredients for Caramelised Onion & Parmigiano-Reggiano Cheese Tart

50g butter
4 large white onions, diced
275ml warmed milk (or double cream)
85g finely grated Parmigiano-Reggiano cheese
3 large egg yolks
5 large egg whites
Salt and freshly ground pepper, to season

For the pastry:
600g flour
300g butter
1 egg

How to make Caramelised Onion & Parmigiano-Reggiano Cheese Tart

For the pastry:

  • Rub together the butter and the flour to reach a breadcrumb-like consistency.
  • Add the egg and mix together until it forms a neat pastry ball.
  • Wrap in clingfilm and let set in the refrigerator for an hour.
  • Once rested, take the pastry out and roll flat to approximately ¼ inch thickness, measure and cut 4 square pieces (7 x 7 inches) to fit over and line a circular pastry cutter (approximately 3 inches in diameter).
  • Then blind bake each of the tart pastry cases for 12 - 15 minutes at 180°C.

For the filling:

  • Heat the butter in a large frying pan on the stove.
  • Add the sliced onions and garlic to the pan. Cook over medium heat until lightly coloured and very soft (about 15 - 20 minutes).
  • Remove the mixture from the heat, and continue stirring for a few seconds while adding thyme.
  • Place the mixture into a bowl and season generously, particularly with black pepper, then set aside to cool.
  • Once cooled, add 3 egg yolks, milk (or double cream) and Parmigiano-Reggiano cheese.
  • Gently mix all ingredients together, add black pepper and pour mixture into tart pastry cases.
  • Bake in the oven at 160°C until the tart is set.
  • Remove and serve with mixed dressed watercress.

Serves 4

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Chef Mike Robinson