- For the pastry:
- 210 g cake flour
- 210 g wholewheat flour
- 250 g cold butter, diced
- 12 T cold white wine
- For the filling:
- 10 cloves garlic, peeled
- 2 cups cream
- 4 t thyme leaves
- 2 T olive oil
- 2 onions, peeled and thinly sliced
- 4 free-range eggs, lightly beaten
- 12 - 16 olives, pitted
To make the pastry, preheat the oven to 190°C.
Mix the flours together, then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the liquid a little at a time until a dough forms. Knead lightly and chill for 30 minutes. Roll out and place in a greased and lined tart case. Blind bake for 10 to 15 minutes.
To make the filling, place the garlic cloves in a small saucepan with a little water and simmer for 1 to 2 minutes, or until softened. Drain, mash and set aside.
Place the cream and thyme into a separate saucepan and bring to a gentle simmer, then remove from the heat. Stir in the mashed garlic and set aside.
Gently cook the sliced onions in the olive oil in a pan over a low heat for 5 to 10 minutes, or until soft and translucent.
Evenly spread the cooked onions over the pastry case. Add the eggs to the cream mixture and whisk, then pour over the onions. Scatter over the olives then bake for 40 minutes to 1 hour, or until set and lightly golden.
Cool, then remove from the tart case. Serve with the charred baby marrow and chilli salad.
Cook’s note: You can substitute iced cold water for the wine in the pastry.