Name: Versatile savoury tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 2.00 ml Baking powder; 1.00 ml salt; 125.00 g butter cold or margarine, cubed; 1.00 eggs extra-large, beaten; 65.00 ml water iced; 500.00 ml milk hot; 1.00 onion quartered; 1.00 bay leaves; 5.00 black peppercorns whole; 1.00 fresh parsley sprigs; 65.00 ml butter; 65.00 ml flour cake; 2.00 ml mustard powder; sea salt and freshly ground black pepper

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Ingredients (15)

PASTRY

500.00 ml	flour — cake
2.00 ml	Baking powder
1.00 ml	salt
125.00 g	butter — cold or margarine, cubed
1.00	eggs — extra-large, beaten
65.00 ml	water — iced

Ingredients

500.00 ml	milk — hot
1.00	onion — quartered
1.00	bay leaves
5.00	black peppercorns — whole
1.00	fresh parsley — sprigs
65.00 ml	butter
65.00 ml	flour — cake
2.00 ml	mustard — powder
	sea salt and freshly ground black pepper

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Method:

Mix the cake flour, baking powder and salt together and put into a food processor. Process until the butter is well mixed. Add the egg and sufficient ice water to make a firm dough which is easy to handle. Remove from the processor when the dough begins to sick to the blades and allow to rest for 20 minutes. Roll out and use to line aluminium tart dishes. The dough should be sufficient for one large rectangular dish or two 22 cm round aluminium dishes.
WHITE SAUCE
Heat the milk with the onion, bay leaf, peppercorns and parsley to boiling point. Remove from the stove and allow to cool. Pour through a sieve and reserve the milk. Melt the butter, stir in the cake flour and allow to simmer for 1 minute. Remove from the stove and add the flavoured milk gradually. (Use a wire whisk to avoid lumps.) Heat until thickened, stirring constantly. Remove from the stove and dot with butter to stop a skin forming. Use as needed.
Makes 500 ml white sauce.