Anchovy and Sorrel Tart RecipeOrigin: Britain Period: Traditional |
Ingredients:
175g savoury shortcrust pastry 
Anchovy and Sorrel Tart Preparation:Method:Roll out the pastry until it's large enough to line a shallow 23cm diameter tart tin. Line with greaseproof (waxed) paper then fill with baking beads or beans and transfer to an oven pre-heated to 180°C and bake blind for about 15 minutes, or until the pastry is firm and very lightly golden (do not over cook). Remove the pastry case from the oven (increase the oven temperature to 200°C) then remove the baking beans and paper and set aside. Wash the sorrel leaves and pack into a pan with just a little water. Cover and simmer very gently for about 10 minutes, or until wilted. Drain away the excess moisture in a colander and squeeze down with a plate or saucer to extract as much of the excess moisture as possible. In the meantime, heat the butter in a frying pan and when foaming add the onions and fry gently for about 12 minutes, or until soft and beginning to caramelize. Take off the heat then stir in the drained sorrel, chopped anchovies. Season with the cinnamon and black pepper. Beat together the eggs, egg yolks and cream in a large bowl. Stir in the sorrel mixture and combine thoroughly before turning into your prepared pastry case. Return to the oven and bake for about 25 minutes, or until the centre of the filling is just set. Serve hot, sliced into wedges, with sorrel sauce. |
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