RECIPES

Shallot, onion and chive tart

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Shallot, onion and chive tart

Three different alliums give this creamy tart a lovely range of savoury flavours, while the grainy mustard adds a note of sweetness. Like most savoury egg tarts, it is best eaten warm or at room temperature, rather than piping hot.

Equipment and preparation: you will need a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep.

Ingredients

For the quick shortcrust pastry

  • 225g/8oz plain flour
  • pinch of salt
  • 60g/2¼oz butter, cut into roughly 1cm/½in dice
  • 60g/2¼oz lard, cut into roughly 1cm/½in dice

For the filling