Marrow tart for 4 big eaters
Recently, my friend Jack came back from her dad’s allotment and brought me back a giant marrow. It must have weighted about 2kgs and to make the tart below, only a 3rd of it was used. The rest was used to make a vegan dish that I will publish here very soon.
6 medium eggs
Cheese (mature cheddar) 100grs – Grated
Butter 25grs – Melted + a little bit to butter the tart dish
Whole Milk 50ml
Onion 50grs – Finely chopped
Garlic 4 cloves – finely chopped
Salt and pepper
50grs coriander – finely chopped & 4 olives
1 pre-rolled puff pastry
1 28cm tart dish
Put the oven to pre-heat at 210
1 – Start by rinsing the marrow then, cutting out 4 rings of 3cm. Hollow out the rings, but leave an inside layer of about 1cm. Now put the rings in a bowl of water until time to use them.
Do not throw away the marrow meat as you will add them to the grated marrow later.
2 – Now, Peel the left over marrow and grate it. Set aside.
In a deep bowl. Beat 2 eggs. Add the whole milk. Add the melted butter. Sieve in the flour and mix thoroughly – make sure there is no pocket of unmixed flour – add the garlic, onion and coriander. Mix well, then add in the grated cheese and the marrow mince. Add salt, pepper and taste.
3 – Now butter the tart dish and unroll the pastry on it tucking in the side very snugly, then use a fork to prick the bottom of the dish to allow air to escape later during the cooking.
Now pour in the dish the previously prepared mix. Carefully place the marrow rings prepared at step 1. Do not force the rings to sink in the batter.
4 – Put the dish in the oven at 210 degrees for 1hour. After 45 minutes, bring the dish out of the oven then hollow the marrow rings deep enough to contain an egg yolk.
5 – Now separate the 4 remaining eggs and just use the yolks unbeaten to refill the holes in the tart. The halved olive are optional. Now dust the top of the egg yolks with a bit of salt and pepper then put the tart back in the oven for another 15 minutes.
Note: Step 5 must be really really fast and should not take more than 5 minutes as the tart might cool down.
This tart is very rich and should be accompanied with a very simple salad. Here the salad is Tomato, lettuce, sesame seeds tossed in a glug of balsamic vinegar.
I try to balance my diet by alternating rich meals with very lighter meals or meat and dairy free dishes.