2 garlic cloves, unpeeled and left whole
4 onions, each cut into 8 wedges through the root
2 tbsp chopped fresh flatleaf parsley
1 rosemary sprig, leaves picked and finely chopped
2 tsp Dijon mustard
250g/9oz plain flour, plus extra for dusting
salt and freshly ground black pepper
2 tbsp olive oil
1 tsp cider or white wine vinegar
125g/4陆oz unsalted butter, chilled and diced
100驳/3陆辞锄 cheddar or gruy猫re, coarsely grated
300ml/10fl oz double cream
4 free-range eggs, plus 3 free-range egg yolks
25g/1oz Parmesan, grated (or similar vegetarian hard cheese)