- STEP 1
For the pastry, put the flour, salt and butter into a food processor and whiz until the mixture resembles fine crumbs. Add the egg yolks and 1 tbsp of iced water and process until the dough just comes together in a ball. Don't over mix. Turn out onto a lightly floured surface and form into a smooth ball.
- STEP 2
Roll out the pastry on the lightly floured surface. After each roll, slide a palette knife underneath the pastry to check it is not sticking. Wrap the pastry lightly over a rolling pin and lift it over a lightly greased 23cm loose-based tart tin. Press down the base and sides so tat no air is trapped underneath. Prick the base a couple of times with a fork, line with cling film or baking paper and cover with dried pulses - rice or baking beans are perfect.
- STEP 3
Place in the oven at 160C/ 320F/gas 3 and bake blind for approx 10 minutes. Remove the paper or cling film and beans or rice and bake for a further 10 minutes. Brush with a little of the beaten egg and return to the oven for approx 5 to seal. Turn up the oven to 170C/ 345F/ gas 4.
- STEP 4
Sprinkle the chopped spring onions and Cheddar over the tart base. Lightly beat the eggs and cream and season with pepper and a little salt. Place the tart onto a baking tray and pour in the eggs and cream to the brim of the pastry case. Carefully slide back into the oven and cook for approx 30 minutes. Check after 20 minutes to make sure that you don't overcook the tart. The top should be just firm to the touch, you don't want it to feel rubbery.
- STEP 5
For the salad dressing, put all the ingredients in a clean jam or dressing jar, shake like crazy and drizzle over the salad leaves.
- STEP 6
Allow the tart to rest for approx 10 minutes, then carefully slide it out of the tart tin. Serve a generous portion per person with a big pile of dressed salad.