Shallot Onion and Chive Tart

🥘 Ingredients

• all-purpose flour
  225 g
• chives
  1 Tbsp
• cold unsalted butter
  60 g
• cold vegetable shortening
  60 g
• cold water
  5 Tbsp
• egg yolks
  2 medium
• eggs
  4 medium
• heavy cream
  200 ml
• onions
  3 large
• pepper
• salt
  1 pinch, 1pinch
• shallots
  8
• sunflower oil
  1 Tbsp
• unsalted butter
  25 g
• white pepper
• wholegrain mustard
  1.5 Tbsp

🍳 Cookware

• bowl
• plastic wrap
• large frying pan
• 23 cm loose-based fluted tart tin
• fork
• baking parchment or foil
• baking beans, or uncooked rice or lentils

1. 1

   To make the pastry, put the all-purpose flour into a bowl and mix in the salt . Add the cold unsalted butter and cold vegetable shortening and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.

   all-purpose flour: 225 g, salt: 1pinch, cold unsalted butter: 60 g, cold vegetable shortening: 60 g
2. 2

   Now work in just enough (3 to 5 Tbsp) cold water to bring the dough together. When it begins to stick together, gently knead it into a ball. Wrap in plastic wrap and chill in the fridge for around ⏱️ 30 minutes .

   cold water: 5 Tbsp
3. 3

   Meanwhile, for the filling, thinly slice the shallots and onions . Heat the unsalted butter and sunflower oil in a large frying pan over a medium-low heat. Add the shallots and onions with a pinch of salt and cook slowly for at least ⏱️ 20 minutes , stirring occasionally, until they are very soft and golden. Season with pepper and more salt if needed. Leave to cool.

   shallots: 8, onions: 3 large, unsalted butter: 25 g, sunflower oil: 1 Tbsp, salt: 1 pinch, pepper, salt
4. 4

   Heat your oven to 200°C / gas 6 / 400°F and have ready a 23 cm loose-based fluted tart tin , 3.5 cm deep.
5. 5

   Roll out the pastry on a lightly floured surface to a 3 mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Prick the pastry base with a fork . Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils .
6. 6

   Bake blind for ⏱️ 15 minutes , then remove the parchment and baking beans and return the pastry to the oven for about ⏱️ 8 minutes or until it looks dry and faintly colored. Trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch cracks or holes if necessary. Turn the oven down to 180°C / gas 4 / 350°F.
7. 7

   For the filing, whisk the eggs , egg yolks and heavy cream together, then whisk in the wholegrain mustard and chives . Season with salt and white pepper .

   eggs: 4 medium, egg yolks: 2 medium, heavy cream: 200 ml, wholegrain mustard: 1.5 Tbsp, chives: 1 Tbsp, salt, white pepper
8. 8

   Spoon the cooled onion mixture into the pastry case and spread it evenly, then carefully pour on the egg mixture. Bake in the oven for 30 to ⏱️ 35 minutes , until the filling is just set and golden. Leave in the tin for ⏱️ 5 minutes , then unmold. Serve warm or cold..