- Serves: 4
- Cook Time: 1 hour 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 400 g readymade shortcrust pastry
- 15 g butter
- 3 medium red onions, finely sliced into half rings
- 1 sprig of rosemary, needles only, chopped
- 5 cloves garlic, peeled, left whole
- 2 eggs, lightly beaten
- 140 ml double cream
- 70 ml milk
- 100 g vintage Cornish farmhouse cheese, crumbled or grated
1. Preheat the oven to 190C/170C fan/gas 5.
2. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use to line a 25cm flan tin, letting the pastry overhang slightly. Line the pastry case with baking parchment and fill with baking beans. Place the tart tin onto a baking sheet and bake blind for 20 minutes until golden. Remove the baking beans and parchment and set aside to cool.
3. Reduce the oven temperature to 140C/120C fan/gas 1.
4. Melt the butter in a frying pan over a low-medium heat and gently fry the onions and rosemary for 10 minutes or until softened and translucent.
5. Put the cloves of garlic into a small saucepan and cover with cold water. Bring to the boil over a high heat then reduce the heat to medium and simmer for 15 minutes or until the garlic is soft. Drain the garlic and set aside to cool then cut into thick slices.
6. In a bowl, mix the eggs, cream and milk together and season with salt and freshly ground black pepper.
7. To assemble the tart, spread the red onions and rosemary over the base of the tart then add the slices of garlic. Scatter over half of the cheese then pour in the egg and cream mixture and top with the remaining cheese.
8. Bake in the oven for 30-35 minutes or until set and lightly golden on top. Remove from the oven and leave to cool slightly. Trim off any overhanging pastry edges then cut into thick slices and serve.
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