Stilton, Celery and Red Onion Tart

This doesn’t have to be a leftover Christmas Stilton tart. I have just made it in broad July sunshine and eaten it in the garden in the evening, with a little aperitif, a perfect salty foil for a pink drink made with – no, I won’t tell you, you will find it in the last chapter and it’s called an Edouardini, except mine has gin, not vodka in the mix.