Marrow Tart

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.

650grs Marrow
6 medium eggs
Cheese (mature cheddar) 100grs – Grated
Flour 100DSC02606
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.DSC02629
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.


Serving suggestion

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.

Bon Appétit


Salmon Salad


smoked salmon salad w/poppy seeds

For 3 people.

  1. Get a pack of pre prepared salad. Especially the pack of crunchy salad with red & white cabbage and fine carrots. The pre-packed are practical if you are not going to use a lot of cabbage in the following days as there will be leftovers.
  2. You will then need 200grs of flaked smoked salmon
  3. 2 boiled eggs – cut in quarters
  4. 2 fresh tomatoes – cut in quarters
  5. Poppy seeds

For the vinaigrette

  • 1 garlic clove – Crushed
  • 1 teaspoon of French mustard
  • Salt & pepper
  • 2 tablespoons of olive oil
  • 1 table spoon of white wine vinegar.

Chuck all the above in a jar with lid. Shake well, then adjust the season as needed.

Now, rinse the salad and lay it on a plate, add the tomatoes quarters, then dust with poppy seeds. Here the eggs are served separately because one of the guests was allergic.

As for the vinaigrettes, it is best for every guest to help themselves to the quantity that is sufficient for them.

This can be served the brunch or as one part of a 2/3 courses meal.  This one was part of a 6 course brunch and was served with some light rose.

Bon appetit et a bientot!