Instructions:

In a bowl mix together the dry ingredients and add the cold butter cubes. Rub together with your fingers rub until you achieve a sand like consistency . Add the egg yolk and bring together with a fork until you have a dough, adding a splash of cold water if necessary.

Wrap your dough in clingfilm and pop in the fridge for at least two hours.

Preheat your oven to 180℃

Roll out your dough to 3mm thickness and line your tart tin. Cover with parchment paper weighed down with baking beans. Blind bake in your oven for 10 minutes before removing the parchment and beans and baking for a further 5 minutes.

Whilst the pastry is baking, whisk together the cream, eggs and seasoning.

Remove your pastry from the oven and spread the Tangy Onion Relish over the base before arranging the slices of brie over the top.

Pour over the cream and egg mixture before returning to the oven.

Bake for a further 30 minutes or until slightly browned but maintaining a wobble.

Serve with a garden salad and new potatoes.