Three allium tart

8 servings

Ingredients

Quantity Ingredient
225 grams Plain flour
1 pinch Salt
110 grams Chilled butter; diced
1 Egg yolk; beaten
Iced water
1 Head garlic separated into cloves and peeled
250 millilitres Single cream
200 millilitres Milk
2 Egg yolks
1 Egg
2 Red onions; sliced
3 tablespoons Olive oil
2 tablespoons Chopped Chinese chives
85 grams Taleggio or dolcelatte cheese
Cut into cubes
Salt and pepper
1 small Spri thyme

Directions

FOR 340G/12OZ SHORTCRUST PAS

FOR THE FILLING

1 For the Pastry: Sift the flour with the salt. Rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre and add the egg yolk and enough iced water to form a soft dough - 1½-2 tbsp water should be enough.

2 Mix quickly and lightly, and knead very briefly to smooth out. Wrap and chill for at least 30 minutes in the fridge. Bring back to room temperature before using.

3 Preheat oven to 190c/375f/Gas 5. Roll the pastry out and line a 23cm/9" tart tin with it. Rest, prick the base all over with a fork and line with foil or greaseproof paper.

4 Weigh down with baking beans and bake blind for 10 minutes. Remove the beans and paper, and return the pastry case to the oven for five minutes or so to dry out.

5 Blanch the cloves of garlic in boiling water for a minute, then drain.

Heat the cream and milk in a roomy saucepan until simmering. Add the garlic cloves and poach gently for 10-15 minutes until very tender. Lift out with a slotted spoon.

6 Mash to a paste and work in the egg yolks and egg. Whisk in the cream and milk, and plenty of salt and pepper. Reduce the oven temperature to 170c/325f/Gas 3.

7 Saute the onions briskly in the olive oil until tender and browned. Scoop out and drain on kitchen paper. When cool, spread out in the pastry case. Scatter over the chives and cheese.

8 Pour over the garlic cream. Return the tart to the oven for 30-40 minutes, until just set, but still with a slight wobble in the centre.

Serve warm or cold as preferred.

Converted by MC_Buster.

Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.

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