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Devondale Colby Cheese and Onion Tartlets with Devondale Cream


  • 50g Devondale Butter, for greasing
  • 3 Medium onions peeled and thinly sliced
  • ¼ cup Olive oil
  • ¼ cup Fresh chopped thyme leaves, stalks removed
  • 400ml Devondale Cream
  • 2 Eggs
  • 3 Sheets frozen short crust pastry
  • 150g Devondale Colby Cheese, grated
  • 2 tbs Thyme leaves, for garnish
  • Salt & pepper for seasoning


  1. Preheat oven to 180°C and prepare a 12 cup muffin tray by greasing with Devondale Butter.
  2. Add onions into a bowl with olive oil and freshly chopped thyme leaves. Mix well & season with salt and pepper.
  3. Spread onion mix out on a baking tray lined with baking paper and cook in the oven for 20-30 minutes until soft and caramelised.
  4. Meanwhile, in a jug, lightly whisk together eggs & Devondale Cream.
  5. Using a 9.5cm ring cutter, cut out discs on the frozen pastry sheets and transfer into muffin tray holes
  6. Place a small amount of the cooked onion mixture into each tartlet, sprinkle with Devondale Colby Cheese, pour over the cream mixture and sprinkle with thyme, salt and pepper.
  7. Bake for 10-15 minutes until the cream is set and the pastry is golden.