Wensleydale Savoury Tarts – A Yorkshire Favourite
- Helen Williams
- Sep 30, 2025
- 2 min read
Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 4 individual tarts
A Traditional Yorkshire Treat
Buttery pastry, golden onions, and the creamy tang of Yorkshire Wensleydale cheese come together in these irresistible savoury tarts. Perfect for a light lunch, a picnic in the Yorkshire Dales, or served warm with a fresh salad, these tarts are a delicious way to celebrate the flavour of local artisan cheese.
Ingredients
For the pastry
140g / 5oz plain flour
80g / 2½ oz cold salted butter, diced
3 tablespoons cold water
For the filling
1 onion, diced
1 tablespoon cooking oil
1 large egg
6 tablespoons double cream
Large pinch of mustard powder
Freshly ground black pepper
Pinch of cayenne & ground white pepper
Good grating of nutmeg
55g / 2oz Yorkshire Wensleydale cheese, finely grated
Method
Make the pastry – Rub the butter into the flour until it resembles fine breadcrumbs. Add cold water and mix to form a dough. Divide into 4 pieces.
Shape the tart cases – Roll out each piece and press into a greased 4-ring baking tin. Prick the bases, cover with foil, and bake ‘blind’ in a hot oven (180°C fan / gas mark 6) for 15 minutes. Remove the foil and bake for a further 5 minutes. Reduce oven to 160°C / gas mark 4.
Prepare the filling – Fry the onions gently until soft and golden, then drain on kitchen paper.
Mix the filling – Whisk together the egg, cream, spices, and seasonings. Stir in the onions and grated Wensleydale cheese.
Bake the tarts – Pour the mixture into the pastry shells. Bake for 12–15 minutes until the filling is puffed, golden, and just set.
Serve warm or cooled, with a crisp green salad or as part of a Yorkshire-inspired picnic.
Serving Suggestions
Pair with a fresh tomato salad or roasted root vegetables.
Pack in lunchboxes or take on a countryside walk through Brontë Country.
For a party, make them bite-sized with mini tart tins.
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