150g plain flour
75g cold salted butter
Small pinch of salt
Ice Cold water
For simplicity use a food processor.
Sift flour and salt into the mixer bowl, process for half a minute and add enough of the water a tablespoon at a time to bring it together in a firm ball. Wrap in cling film and refrigerate for at least an hour.
For the filling
2 medium onions sliced
2 apples peeled cored and diced
200g Cornish Yarg
Sweat the onions and a pinch of salt in the butter on a low heat in a heavy based saucepan with the lid on. When they soften add the apples and continue to sweat until they are soft.
Meanwhile, roll out the pastry on a floured surface, put into a greased 9inch tart tin and blindbake.
Pour the softened onions and apple in the tart shell. Beat together the eggs and cream and season. Pour this over the onions. Crumble the yarg over the top.
Bake in a preheated oven at 180 for around 20 minutes, you are looking for the egg cream mixture to have set and the cheese to be nicely melted.
Leave to cool. Slice and enjoy.