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Spring Onion Cheese Tart with English Mustard + Potatoes
250 g plain flour , (plus extra for rolling)
110 g unsalted butter chilled
1 large egg
4 tbsp whole milk
1 sprig thyme
2 tbsp poppy seeds
1 tsp salt
200 g white potatoes
3 large eggs
125 ml single cream
1 tbsp English mustard
100 g Cheddar
1 bunch spring onions , (about 10)
500 g baking beans , or dried beans
- Tip the flour into a food processor, cube the butter and add it to the processor. Blitz until the mix resembles breadcrumbs. Separate the egg and add the yolk, milk, thyme leaves and poppy seeds to the processor. Season with a little salt and pulse to bring it together into a dough. Wrap the dough in Cling Film and chill in the fridge for at least an hour to relax.
- Put a medium saucepan of water over high heat and season well with salt. Peel the potatoes and cube them into 1cm cubes. Carefully drop them into the water and heat the water to a boil. Cook for 10 minutes, until the potato is just cooked through, then drain.
- Preheat the oven to 190°C. Roll the dough on a lightly floured surface to 1⁄2cm thickness. Lay over a tart case (20cm diameter), gently press into the edges and right down into the corners, trimming off any excess pastry. Line the inside of the tart case with baking paper and fill with baking beans. Then chill again for 15 minutes. Bake the case for 15 minutes then remove the beans and bake again for 5 minutes before allowing to cool.
- Crack the eggs into a mixing bowl, pour in the cream, scoop in the mustard and grate in the Cheddar. Beat them all together, add the potatoes and gently mix. Season with salt. Finely slice half of the spring onions and stir them through the egg mix. Pour the mix into the blind baked tart case.
- Put a medium saucepan of water over a high heat and bring to a boil. Trim the bottoms of the remaining spring onions then slice in half lengthwise. Blanch them in the boiling water for 1 minute then drain well and arrange them on top of the egg mix so that they are slightly submerged. Bake the tart in the oven for 15 minutes then remove and rest for 10 minutes. Slice and serve with extra mustard.
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