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1
In large bowl, combine flour, salt and mustard.
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2
Using pastry blender or possibly two knives, cut in butter till coarse crumbs form.
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3
In liquid measure and using fork, beat yolk with vinegar till frothy; pour in sufficient ice water to make 1/3 c. (75 mL).
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4
Drizzle over flour mix, stirring briskly with fork till dough holds together.
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5
Press into disc and wrap in plastic wrap; chill for about 30 min or possibly till hard.
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6
(Make ahead: Chill for up to 3 days; let stand at room temperature for 15 min before rolling out.)
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7
On lightly floured surface, roll out pastry to fit over bottom and all the way up sides of an 8-inch (2 L) springform pan.
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8
Chill for 30 min or possibly till hard.
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9
Line pastry with foil; fill proportionately with pie weights or possibly dry beans.
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10
Bake in bottom third of 400 F (200 C) oven for 20 min.
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11
Remove foil and weights; bake for 10 min or possibly till light golden brown.
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12
Let cold on rack.
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13
Apple And Onion Tart:Meanwhile, in skillet, heat butter over medium heat; cook onion for about 5 min or possibly till softened.
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14
Increase heat to medium high, add in apples; cook for 2 min.
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15
Set aside.
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16
In bowl, whisk together Large eggs, cream, parsley, chives, rosemary, Dijon mustard, salt and pepper.
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17
Sprinkle half the cheese proportionately over pie shell.
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18
Spread apple mix over top.
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19
Gently pour egg mix over top; sprinkle with remaining cheese.
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20
Bake in bottom third of 375 F (190 C) oven for about 30 min or possibly till golden brown and knife inserted in centre comes out clean.
