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.
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