Cheese and Piccalilli Tart

• plain flour↗240g g

  plus extra for dusting

• unsalted butter↗120g g

  cut into cubes, then chilled

• yeast extract↗2 tsp tsp
• medium eggs4
• whole milk↗175ml ml
• piccalilli↗150g g

  any large pieces, chopped

• mature cheddar↗125g g

  finely grated

• onion seeds1 tsp tsp

Step-by-step instructions

1. 1

   First, make the dough. Place the flour in the bowl of a kitchen processor. Add the unsalted butter, yeast extract and a pinch of salt. Beat until you get a crumbly mixture that begins to form clumps. Add 1 tbsp water at a time, beating the mixture (we used a total of 2 tbsp water). As soon as the dough comes together, stop the processor and do not add more water.

2. 2

   Place the dough on a work surface and gently roll it out to the thickness of a 1‑pound coin. Wrap it and chill for 30 minutes.

3. 3

   Remove the dough from the fridge, then roll it out on a lightly floured surface until it is large enough to line a 20 cm fluted (4 cm high) tart pan with a free bottom, leaving a little overhang. Carefully use a rolling pin to lift the dough and place it into the bottom of the pan. Press the dough onto the bottom and sides of the pan, gently pressing it against the edges. Leave excess overhang around the edge. Place in the freezer for 15 minutes and preheat the oven to 180 °C/160 °C with fan/gas 4, placing a tray on the middle rack.

4. 4

   Remove the tart shell from the freezer and prick the bottom with a fork all over. Line the inside of the pan with a sheet of crumpled parchment paper, pressing it to the bottom and sides. Fill with baking beans or dry rice, or lentils, to hold the paper.

5. 5

   Bake on a hot tray in the oven for 25 minutes, then remove the parchment and baking beans and trim excess dough with a small serrated knife. Return to the tray and bake another 10 minutes. Meanwhile, whisk the eggs and milk in a jug with some seasonings until smooth.

6. 6

   Remove the tart form from the oven and transfer to a rack. Distribute the piccalilli on the bottom, then sprinkle with cheese and carefully pour the egg mixture. Sprinkle with onion seeds.

7. 7

   Return the tart to the oven for another 30 minutes, until the filling sets, staying slightly jiggly in the centre. Let cool completely in the pan. Cool to room temperature, then cut into portions for serving. Store in the fridge for up to three days.