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    Three Allium Tart

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    Three Allium Tart

    "Sophie Grigson once cooked an allium tart on one of her TV programmes," writes Anne Rowling of Milton Keynes. "I loved it, but have mislaid my notes."

    • Preparation time: 40 minutes plus chilling
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 1 hour 10 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6 - 8

    Ingredients

    • 300g shortcrust pastry
    • 1 head of garlic
    • 3 tbsp olive oil
    • 1 large egg, plus 2 large yolks
    • 284ml carton single cream
    • 2 red onions, sliced
    • 1 small sprig thyme, leaves only
    • 2 tbsp chopped chives
    • 85g Taleggio cheese, cubed
    • Salt and freshly ground pepper

    Method

    1. Preheat the oven to 190°C, gas mark 5.
    2. Roll out the pastry and line a 22cm tart tin. Chill for 30 minutes. Prick the base with a fork and line with foil. Fill with baking beans and bake blind for 10 minutes. Remove the beans and foil and return to the oven for 5 minutes to dry out. Reduce the oven to 180°C, gas mark 4.
    3. Sit the head of garlic in a square of foil, scatter with a few drops of water and 1 tsp olive oil. Wrap tightly, then bake for 45 minutes, or until tender. Squeeze out each clove into a bowl. Whisk the egg and yolks into the garlic, then gradually whisk in the cream. Season. Reduce the oven to 170°C, gas mark 3.
    4. Heat the remaining oil in a pan over a medium heat and sauté the onions for about 10 minutes or until tender and browned, adding the thyme towards the end. Drain on kitchen paper. When cool, spread in the pastry case. Scatter over the chives and Taleggio. Pour on the garlic mixture. Bake for 30-40 minutes, until just set. Serve warm or cold.

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    Cook's tips

    From 'Herbs' (BBC Books; £12.99). Sophie's latest book, 'Sophie Grigson's Country Kitchen', is published by Headline (£25).

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    5 stars