If you’re in the mood for something savory, flaky, cheesy, and irresistibly aromatic, this Spring Onion and Cheese Puff Pastry Tart is a must-try. With buttery puff pastry, fresh spring onions, rich Parmesan, and a creamy egg-milk mixture, it’s an elegant yet simple dish that’s ideal for breakfast, brunch, or a cozy dinner. Whether you serve it hot out of the oven or at room temperature, its golden crust and fragrant filling are guaranteed to impress.
Cooking Time
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Preparation time: 20 minutes
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Cooking time: 20 minutes
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Total time: 40 minutes
Ingredients
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2 large eggs
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300 g spring onions (about 3 cups), chopped
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100 g grated Parmesan cheese
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Salt, to taste
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Black pepper, to taste
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All-purpose flour (for dusting)
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500 g puff pastry (store-bought or homemade)
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1 egg yolk (for brushing)
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30 ml milk (about 2 tablespoons)
Step-by-Step Cooking Directions
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Prepare the onions:
Wash and finely chop the spring onions, using both the white and green parts. Set them aside. -
Grate the cheese:
Finely grate the Parmesan cheese and measure out 100 grams. -
Prepare the egg filling:
In a bowl, crack the 2 eggs and whisk them lightly. Add the chopped spring onions and grated Parmesan. Season with salt and black pepper to taste. Stir to combine. -
Prepare the puff pastry:
Lightly dust your working surface with flour. Roll out the puff pastry to fit your tart tin or baking sheet. Aim for about ¼-inch thickness. Transfer it carefully to a parchment-lined baking sheet. -
Form the tart base:
Fold the edges of the puff pastry slightly inward to create a raised border (about ½ inch), which will help hold the filling in place. -
Add the filling:
Spread the spring onion, egg, and cheese mixture evenly across the pastry, staying within the border. -
Egg wash:
In a small bowl, mix 1 egg yolk with 30 ml milk. Brush the raised edges of the puff pastry with the egg wash for a golden crust. -
Bake the tart:
Place the baking sheet in a preheated oven at 200°C (392°F). Bake for about 20 minutes or until the edges are golden brown and the center is set. -
Cool and serve:
Allow the tart to cool slightly before slicing. It can be served hot, warm, or even cold the next day.
Nutritional Information (Per slice, based on 6 servings)
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Calories: ~310 kcal
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Protein: 10g
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Carbohydrates: 24g
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Sugars: 2g
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Fat: 20g
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Saturated Fat: 9g
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Cholesterol: 110mg
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Sodium: 330mg
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Fiber: 1g
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Calcium: 180mg
The Origins and Popularity of the Recipe
Puff pastry tarts have deep roots in French and European cuisine, often used as a vessel for seasonal vegetables and cheese. This spring onion version takes inspiration from French onion tarts, but with a lighter, more delicate flavor. As puff pastry became widely available commercially, these rustic-yet-elegant tarts rose in popularity as an easy but impressive brunch or appetizer option. The pairing of spring onions with cheese is a time-honored flavor combination, especially common in regions where dairy and early greens feature prominently in spring cooking.
Reasons Why You’ll Love the Recipe
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Crispy and flaky: Thanks to the golden puff pastry base.
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Rich in flavor: Parmesan and spring onions create a perfect savory balance.
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Quick and easy: Uses store-bought pastry and only a few ingredients.
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Versatile: Great for brunch, lunch, or a snack.
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Elegant: Impressive enough for guests but simple enough for weekdays.
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Portable: Excellent for lunchboxes, picnics, and potlucks.
Health Benefits
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Spring onions are rich in vitamin C, A, and beneficial sulfur compounds that support immunity and heart health.
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Eggs are a great source of protein, choline, and healthy fats.
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Parmesan provides calcium and protein while being lower in lactose than other cheeses.
Though puff pastry is indulgent, the balance of wholesome ingredients like spring onions and eggs makes this a nourishing option when enjoyed in moderation.
Serving Suggestions
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As a main dish: Serve with a leafy green salad tossed in vinaigrette.
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For brunch: Pair with fresh fruit, yogurt, and a cup of coffee or tea.
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Appetizer style: Cut into small squares and serve on a platter with toothpicks.
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With soup: A bowl of creamy tomato or potato-leek soup complements it perfectly.
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As a snack: Enjoy cold or reheated with a light drizzle of olive oil or hot sauce.
Common Mistakes to Avoid
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Overloading with filling: Too much moisture can make the pastry soggy. Stick to the recommended amounts.
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Not preheating the oven: Puff pastry needs high heat from the start to puff correctly.
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Skipping egg wash: This step gives the pastry a beautiful golden color and sheen.
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Using wet onions: Make sure spring onions are well dried after washing to avoid excess moisture.
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Burning the bottom: Use parchment paper and avoid placing the tart too close to the oven floor.
Pairing Recommendations
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Wine: A chilled glass of Sauvignon Blanc, Pinot Grigio, or a dry Rosé.
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Drinks: Sparkling water with lemon, iced tea, or apple cider.
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Side dishes: Roasted asparagus, steamed green beans, or a citrusy slaw.
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Soup pairing: Try it with cream of mushroom, broccoli-cheddar, or lentil soup.
Cooking Tips
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Score the border: Lightly scoring a line around the edge of the puff pastry helps it rise better.
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Let pastry thaw properly: If using frozen puff pastry, thaw it completely before using to avoid cracks.
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Use high-quality Parmesan: Real Parmigiano-Reggiano adds deeper flavor.
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Chill before baking (optional): Chilling the assembled tart for 10–15 minutes before baking helps it puff more evenly.
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Add herbs: A pinch of thyme or chives in the filling adds depth.
Similar Recipes to Try
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Caramelized Onion and Goat Cheese Tart
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Asparagus and Ricotta Puff Pastry Tart
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Spinach and Feta Pie (Spanakopita)
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Leek and Gruyère Quiche
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Tomato and Mozzarella Tart
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Zucchini and Parmesan Galette
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Cheese and Herb Scones
Variations to Try
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Add bacon or pancetta: Sautéed and crumbled for added richness.
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Make it spicy: Add red pepper flakes or a dash of hot sauce to the filling.
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Try other cheeses: Gruyère, cheddar, or feta all work well.
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Use shallots or leeks: As a substitute or addition to spring onions.
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Add greens: Spinach or arugula can be stirred into the egg mixture.
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Mini tarts: Cut pastry into smaller squares and make personal-sized versions.
Ingredient Spotlight: Spring Onions
Spring onions, also known as scallions or green onions, are a fresh, mild member of the allium family. They provide a slightly sweet onion flavor that doesn’t overpower a dish. Both the white bulb and green stalk are edible and add texture, freshness, and color to recipes. Rich in vitamins A, C, and K, as well as antioxidants and fiber, they support immune function and healthy digestion. They’re especially popular in spring and early summer cooking, making them a perfect centerpiece for seasonal tarts.
Conclusion
This Spring Onion and Cheese Puff Pastry Tart is a celebration of simple ingredients elevated by technique and balance. It brings together crisp pastry, savory cheese, and fresh green onions into a flavorful, crowd-pleasing dish. With minimal prep and maximum flavor, it’s a recipe you’ll find yourself returning to again and again. Perfect for everyday meals or entertaining, it’s sure to become a favorite in your kitchen.
Frequently Asked Questions (FAQs)
1. Can I use pre-grated Parmesan?
Yes, but freshly grated Parmesan will have a better texture and stronger flavor. Avoid powdered varieties for best results.
2. Can I use a different type of onion?
You can use leeks, shallots, or even finely chopped red onion, but spring onions provide the best flavor and texture balance for this tart.
3. What if I don’t have puff pastry?
You can substitute with pie crust or phyllo dough, though the texture will differ.
4. Can I make this tart ahead of time?
Yes, bake it fully, cool, and refrigerate. Reheat in the oven before serving.
5. Is this tart freezer-friendly?
Yes. Wrap tightly and freeze baked slices for up to 2 months. Reheat in an oven for best texture.
6. Can I make it gluten-free?
Use gluten-free puff pastry (available in some specialty stores) and ensure all other ingredients are certified gluten-free.
7. What’s the best way to store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or toaster oven for a crisp crust.
8. Can I add more vegetables?
Yes—sautéed mushrooms, peppers, or spinach can be added to the egg filling for variety.
9. Why did my puff pastry not rise?
Ensure your oven was fully preheated and that the pastry wasn’t too warm when baked. Cold pastry puffs better.
10. What can I use instead of egg yolk for brushing?
You can use milk or cream, or a mixture of milk and honey for a golden glaze.