This recipe makes more pickle than you will need. Leftovers can be stored in the fridge for up to 1 month.
1 tsp salt,
1 cucumber, seeds removed, sliced
1 carrot, peeled, sliced
1 red onion, peeled, cut into wedges
100g/3½oz cauliflower florets
50g/1¾oz fine beans, halved
100ml/3½fl oz water
1 tsp turmeric
1 tbsp sugar
200ml/7oz white wine vinegar
0.5cm/¼in piece root ginger, peeled, grated
2 red bids'-eye chillies, chopped
1 tbsp sesame seeds, toasted
salt and freshly ground black pepper
For the pickle, sprinkle the salt over the cucumber, carrot, red onion, cauliflower and fine beans and set aside for 1 hour. Rinse the vegetables.
Bring the water, turmeric, sugar and vinegar to the boil, then blanch the vegetables in the mixture for 1-2 minutes.
Stir in the ginger, chilli and sesame seeds. Season, to taste, with salt and freshly ground black pepper.
Pour the mixture into sterilised kilner jar and set aside to cool completely.
Meanwhile, for the emmental and onion tart, preheat the oven to 180C/350F/Gas 4.
Heat the butter in a frying pan until foaming and fry the onions for 8-10 minutes, or until completely soft.
Whisk the eggs and cream together and stir in the cooked onions, cheese and thyme. Season, to taste, with salt and freshly ground black pepper.
Spoon the onion mixture into the pastry shell and bake for 20-25 minutes, or until the filling has set. Remove from the oven and set aside to cool slightly.
To serve, slice the tart into wedges and spoon the vegetable pickle alongside.
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