I wasn’t planning to blog this recipe just yet since I just posted one yesterday. But my dear friend, K-Man, requested it so here it is.
It’s fairly easy to make, however, it takes about an hour and a half to prepare and cook.
I got the spring onion from the Sunday Riverside market in Cardiff. I bought it from an organic farmer and a big bunch only costs £1 and the bulbs came in different sizes and still with soil attached to them. I love it!
The rest of the ingredients are supermarket-bought and the pastry I used are even ready rolled. If using a block of pastry then roll it out in a floured surface before using it.
- 250 g shortcrust pastry
- 1 tbsp olive oil
- About 12 spring onions, sliced in 1.5 inch lenths
- 1 tsp Dijon mustard
- 200 g crème fraîche
- 3 large free-range eggs, beaten
- 150 ml milk (I used semi-skimmed milk)
- 2 tsp tarragon leaves, chopped
- 125 mature cheddar (I prefer extra-mature!)
What to do:
- Line a fluted tart tin or bakeware with the pastry. Gently press them down the fluted sides. Remove extra pastry from the edges. Prick the base with a fork so it doesn’t expand later on. Chill in the fridge for 10 minutes. Meanwhile, pre-heat the oven to 200˚C.
- Line the pastry with baking paper or grease-proof paper or foil and then fill it with baking beans. I use ceramic baking beans but if you don’t want to buy those, you can use uncooked beans or chickpea. I think you can also use pasta shells. Bake for 20 mins. Take it out of the oven, remove the cover and the baking beans and cook for another 5 minutes, until it’s golden brown.
- Lower the oven temperature to 190˚C.
- Now the filling – heat the olive oil and stir-fry the spring onions on high heat for about 3 minutes.
- In a mixing bowl, combine the Dijon mustard and crème fraîche. Slowly mix the eggs and then the milk. Season with salt and pepper.
- Tip the spring onions and half the cheese into the pastry case. Scatter the chopped tarragon. Then pour the egg mixture. Topped with the rest of the cheese.
- Bake for about 28-30 minutes, until it has set. It looks like a big omelette!
- Serve with salad. I also served it with onion jam which I made with some Rowan jelly. It’s divine. See how my jam glistens! 🙂