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Cheese, Onion & Garlic Mustard Tart
Cumberland Garlic Wholegrain Honey Mustard
3 oz (90g) plain flour
3 oz (90g) wholemeal flour pinch salt
3 oz (90g) butter, at room temperature water to mix
2 oz (60g) butter
1 large Spanish onion
1 clove garlic
4 oz (125g) Gruyere cheese, grated
2 tablespoons Cumberland Garlic Wholegrain Honey Mustard
1/4 pint (125 ml) double cream
salt and freshly milled black pepper
Make the pastry in the usual way, making sure that you keep it on the moist side to take account of the wholemeal flour.
Roll out to line an 8" (20 cm.) loose-bottomed flan tin. Leave the edges untrimmed and allow the pastry to rest in a cool place while the onion is cooked. Set the oven to 190°C, 375°F, Gas No. 5.
Peel and quarter the onion, then slice thinly.
Cook the onion and crushed garlic in the butter in a covered pan until they are very soft, but not coloured at all. Be patient. Leave to cool when they are cooked.
Trim the pastry edges and bake the pastry case, blind, for 10 minutes until set and the base has dried out.
Whisk the eggs in a bowl with the cream, seasoning and grated cheese. Stir the cooled onion into mixture.
Spread the mustard over the base of the pastry case, then pour the filling in.
Distribute the onions if they seem a little uneven then bake the tart at 180°C, 350°F, Gas No. 4 until golden brown and set.
I suggest that you serve this tart warm. I know it isn't very traditional in this country to serve food warm, but a dish like this does taste much better if it is neither too hot nor too cold.