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Wensleydale and apple tart with thyme

  • 5.0 Star
  • Timer
    Cook 60 min
  • Chart 410.0 cal/
  • Chef hat Medium


Crumble the Wensleydale cheese. Core and thinly slice the small apples. Crush the garlic cloves. Chop the small onions. Defrost the frozen shortcrust pastry.


  1. 1 Roll out the pastry and use to line a 23cm loose-bottomed flan tin. Prick the base a few times with a fork, then cover and chill in the fridge for 20 minutes.
  2. 2 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  3. 3 Line the pastry case with baking parchment, fill with baking beans and bake for 20 minutes.
  4. 4 Remove the paper and beans, then return the pastry case to the oven for another 5 minutes. Set aside.
  5. 5 Heat half the oil in a large, heavy-based frying pan. Add the onion, garlic and thyme and cook for 2-3 minutes, until softened.
  6. 6 Remove with a slotted spoon and set aside. Add the remaining oil to the pan, then add the apple slices and cook over a medium heat for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen towel.
  7. 7 Beat together the eggs and milk; season.
  8. 8 Spread out the onion mixture in the pastry case and scatter over half the cheese.
  9. 9 Arrange the apple slices on top, then pour over the egg mixture. Scatter over the remaining cheese and bake for 25-35 minutes, until the filling is just set.

1 Review

  • Theresa

    This is unusual for a quiche but delicious and really easy to make.

  • Average per serving
  • Calories 410.0kCal
  • Fat26.7g
  • Saturated10.7g
  • Salt0.71g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg