THE SUNDAY COOK Rocket, cheese and onion tart
*** SERVES SIX
To make the shortcrust pastry, put the flour into a large bowl and add a pinch of salt.
Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Add 3-4 tablespoons of cold water (add it bit by bit, as needed) and use your hands to bring the mixture together into a ball of dough. Wrap in cling film and chill for 15 minutes.
Roll out the pastry on a lightly floured work surface to about 5mm thick and use it to line a 20cm tart tin. Place in the fridge to chill for 30 minutes.
Preheat the oven to 190C/170C fan/gas 5.
Blind bake the pastry first by placing a circle of baking parchment over the pastry case and fill it with baking beans, rice or dried pasta.
Bake in the oven for 15 minutes, then remove the beans and paper and bake for another 5 minutes. Remove from the oven and leave to cool.
Heat the olive oil in a pan and sauté the onions and garlic until soft and lightly coloured – after a good 10-15 minutes the onions should be nice and caramelised.
Leave them to cool, then spread them over the pastry. Whisk the eggs and cream together, then add the rocket and grated cheddar. Season with salt and pepper.
Spread this over the onions and cook the tart for 25 minutes. It should be golden brown with a slight wobble in the centre. Allow to cool slightly before serving.
‘I’m not doing Dry January or Veganuary – I’m giving my body a break, not swinging from one extreme to another’