Sophie Grigson's onion, chive and garlic tart

Ingredients to serve 6-8

Sophoe Grigson
Friday 06 January 2012 01:00

225g plain flour
A pinch of salt
100g chilled butter, diced
1 egg yolk, beaten
Iced water
1 head of garlic, separated into cloves and peeled
225ml single cream
200ml milk
2 egg yolks
1 egg
2 red onions, sliced
2 tablespoons extra-virgin olive oil
2 tablespoons snipped fresh Chinese chives
75g taleggio or dolcelatte cheese, cut into cubes
Salt and freshly ground black pepper

Three alliums – Chinese chives, garlic and red onions – are all brought together in one savoury tart. If you can't get Chinese chives you can use ordinary ones.

Sift the flour with the salt, then 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 – 1 and a half to 2 tablespoons of water should be enough. Mix quickly and lightly, and knead very briefly to smooth out. Wrap in cling film and chill for at least 30 minutes in the fridge. Bring back to room temperature before using.

Preheat the oven to 190C/gas 5. Roll the pastry out and use it to line a 23cm tart tin. Leave it to rest for a few minutes, then prick the base all over with a fork and line with foil or greaseproof paper. Weight down with baking beans, then bake blind for 10 minutes. Remove the beans and paper and return the pastry case to the oven for 5 minutes or so to dry out.

Blanch the cloves of garlic in boiling water for 1 minute, then drain. Heat the cream and milk in a saucepan until simmering. Add the garlic cloves and poach gently for 10-15 minutes until very tender. Lift out with a slotted spoon into a bowl. Mash to a paste, then work in the egg yolks and egg. Whisk in the cream and milk and plenty of salt and pepper. Turn down the oven to 160C/gas 3.

Sauté 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, then pour over the garlic and cream mixture. 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.

Taken from 'My Kitchen Table: 100 Vegetarian Feasts ' by Sophie Grigson (£7.99),

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