Instructions: First make the pastry.

Measure the flour salt mustard and butter into the processor or a bowl and process or rub in until the mixture resembles fine breadcrumbs.

Add the parmesan and the beaten egg and mix again just as long as it takes for the ingredients to come together.

Chill for 30 minutes wrapped in clingfilm.

Heat the oil in a large non stick frying pan and cook the onion on the boiling plate fur a few minutes.

Cover transfer to the simmering oven and leave for 15 to 20 minutes until soft.

Return to the boiling plate with the garlic for a few minutes to caramelise.

Cool.

Roll the pastry thinly on a lightly floured work surface and use to line a 280mm deep loosebottomed round flan tin.

Chill if time allows.

Spoon the cooled onion into the flan case then add the grated cheese and roughly chopped rocket.

Beat the eggs and add the cream and seasoning.

Pour into the flan case.

Cook on the floor of the roasting oven for about 20 minutes until the pastry is brown then put on the grid shelf on the floor of the roasting oven for a further 10 or 15 minutes until the filling is just set and golden all over.

If the top is becoming too brown slide in the cold plain shelf on the second set of runners.

The tart case here is made of a wonderful thin cheese pastry and the filling is a classic onion and cheese mixture with the addition of the salad leaf of the moment rocket. You can use a 500g packet of bought shortcrust pastry if time is short.

Serves 10

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