INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 225
Total Fat: 25.6g
Cholesterol: 139.1mg
Sodium: 858.1mg
Potassium: 87.9mg
Carbohydrates: 25.9g
Fiber: 1.3g
Sugar: <1g
Protein: 13g