Serves 6 – 8
2 medium yellow onions, chopped very fine
2 cups sharp cheddar, grated
1 cup flat leaf parsley, chopped
1⁄4 cup milk
1⁄4 cup half and half
1⁄2 teaspoon salt
Few grinds cubeb pepper
1 cup whole wheat flour
1 cup AP flour
1 teaspoon kosher salt
1⁄2 teaspoon fresh ground black pepper
1⁄4 cup olive oil
1⁄2 cup cold water
First, make the crust. In a large bowl, sift together the dry ingredients. Add the olive oil and use your hands to coat the flour with the oil (it should be mealy). Slowly add the water and knead the dough until it comes together. It will be sticky and shaggy at first, but if it’s too wet add more flour, and if too dry add more water. Shape the dough into a ball, apply a thin coat of olive oil, cover with plastic wrap and allow to rest in the refrigerator for 30 minutes.
Meanwhile, make the filling. Combine the parsley and cheese in a large bowl; set aside. Whisk the eggs, milk and half and half together. Add the saffron, salt, nutmeg and cubeb pepper. Add the liquid mixture to the cheese and parsley and gently stir to evenly combine.
Preheat the oven to 375 F.
Roll out the tart crust on a lightly floured surface and transfer to a lightly oiled 11 to 12-inch tart pan with a removable bottom. Trim excess edges, and freeze for later use. Pour the filling into the crust and spread evenly with a spatula. Bake for 35-40 minutes, until the center is just set. Cool in the pan on a wire rack for 10 minutes, then gently remove from pan. Serve warm or at room temperature.