Honeyed baby onion and saffron tart

Method

1. First make the pastry. Put the flour, butter, egg yolks and icing sugar into a food processor and process until the ingredients form a dough.

2. Wrap the dough in a plastic bag or cling film and chill for at least 30 minutes.

3. Preheat the oven to 190°C/gas 5.

4. When the pastry has chilled, roll it out on to a floured board. Use it to line a 23cm flan dish or tin. When you line it, keep the pastry hanging over the edge, but gently push it into the sides of the dish or tin.

5. Whip up the remaining egg whites to a froth and brush over the pastry to seal it.

6. Blind-bake the pastry for 10 minutes. Remove the blind-baked pastry case from the oven, reducing the oven temperature to 180°C.

7. To make the filling, melt the butter in a large, heavy-based saucepan and add in the halved onions. Cover and cook over a gentle heat for 15 minutes.

8. After 15 minutes, turn the heat up and add a generous 1/2 tsp of honey. Do not stir, but just shake the pan and brown and caramelise the onions.

9. While this is happening, in another saucepan, heat up the double cream and add the saffron. Heat up to scalding point and then remove from the heat and leave to infuse.

10. Lightly beat the eggs in a bowl and then add the saffron infusion to that. Season with salt and freshly ground pepper.

11. Place the caramelised onions in the pastry case and pour over the saffron egg mixture. Grate over the nutmeg.

12. Bake the tart in the oven for 20-25 minutes or until the mixture is set.

13. Meanwhile, make the salad. Shred the sorrel and toss it in a bowl with the olive oil, cider vinegar, honey, salt and freshly ground pepper. Scatter the edible flowers over the top.

14. Serve the tart warm from the oven with the salad.