Three Allium Tart

FOR THE FILLING
1 Head garlic separated into
-cloves and peeled
250 ml Single cream
200 ml Milk
2 Egg yolks
1 Egg
2 Red onions; sliced
3 tb Olive oil
2 tb Chopped Chinese chives
85 g Taleggio or dolcelatte
-cheese
Cut into cubes
Salt and pepper
1 sm Spri thyme

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 – 1 1/2-2 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.