Makes approx. 20-24 tarts
For the base:
100g each wholemeal flour and white self-raising flour
100g cold butter
Salt and pepper
For the filling:
2 medium onions, diced
A few sprigs of fresh thyme
100g Kirkham’s Lancashire, crumbled
150ml double cream
2 large eggs, beaten
A generous pinch of cayenne pepper (optional)
1 tsp Dijon mustard
Sea salt and freshly ground black pepper
To make the pastry: sift dry ingredients into a mixing bowl. Add the butter to the flour by grating it over the flour, dipping the block of butter into the flour frequently to stop it from getting sticky. Once all grated, rub the butter into the flour lightly to form a sandy texture. Handle the mix as little as possible. Bring it together using your hands and a few tsp of cold water. Once the dough is formed set aside in a covered bowl in the fridge for about 30 minutes or until you are ready to roll.
Roll the dough out to about 3-5mm thickness. Cut into rounds using an 8cm cutter. Pop these into non-stick cupcake or muffin trays, pressing them into shape and ensuring the dough is not cracked at all.
Preheat your oven to 180’C
For the filling: gently cook the onions and butter until translucent. Add the thyme and cook for another few minutes. Allow to cool slightly, then divide between the pastry cases.
Whisk together the cream, eggs, mustard, cayenne pepper and seasoning in a measuring jug. Carefully pour into the pastry cases, then top each one with crumbles of Lancashire. With a steady hand, transfer to your oven and bake for approximately 30 minutes. The egg will puff up slightly and the cheese will become melted and golden. Take out of the oven and cool ever so slightly before gently loosening from the tray and transferring to a serving board or to a wire rack if you intend to serve them cold.