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


The Beans salad


Pulses salad served with Rice cakes

For this colourful pulses salad we need the following:

½ Chick peas tin – 100grs of green lentil (preferably dry) – or half a tin – 100grs black kidney beans (preferably dry) – or half a tin –  1 small tin sweet corn – Toasted sesame seeds (1 table spoon) – Sundried tomato (5 pieces) – Salt & ground thyme – 2 Table spoons of garlic flavoured olive oil. You will get this if you buy a jar of garlic in Olive oil.

This dish is great for anyone trying to stay way from meaty stuff. It has no dairy or ingredients of animal origin. It is great if you are trying to cleanup your system.

If you are thinking of making this dish, it is best to use dried bean & lentils. This is just because they remain firm after cooking compared to the tinned beans for example. And they maintain their colour, plus it works out cheaper on the quantity purchased. And you just cook the quantity you need for the dish that you are making.

If using dry beans and lentils start by soaking them for 12 hours or more… What? Tasty stuff takes time so get on with it! After soaking rinse them out. Put them to boil in salty water for about 30 minutes minimum. When cooked to your taste. Drain and leave aside.

Open the tin of sweet corn, and half a tin of chick peas, rind them out under running water.

DSC01570Take the sundries tomato slices and cut them as small as the beans be about the size of the beans.

Roast the sesame seeds until slightly brown.

Now all you have to do is mix all the above in a bowl, with a pinch of salt and grounded thyme.

Drizzle a bit of garlic flavoured olive oil. Et voila! It is ready to serve.

This can be served with fresh baguette or rice cakes like mine; as a starter or main meal.

Bon Appétit!