Sea veg savoury tart

Serves: 6

Edit

Update

Cancel

Total Time: 80

Prep Time: 30

Cook Time: 50

• tart dish lined with shortcrust pastry
• 3  handfuls sea beet
• 3  handfuls nettles
• 3 tablespoon(s) chopped hand- cured bacon (or more to taste)
• 3 tablespoon(s) chopped onion
• olive oil
• 200 ml double cream
• 200 ml whole milk
• 2  eggs
• 2  egg yolks
• 3  handfuls grated cheese

Method

1. Follow a recipe for shortcrust pastry (River Cottage head chef Gill Meller uses half fat to flour, one egg yolk and milk to bind) and line a 20cm dish. Treat the sea veg like spinach: blanch in salt water for two minutes, drain, refresh with boiling water, drain again and set aside.
2. Heat the bacon and onion in the oil in a frying pan until both are soft. Meanwhile, mix the cream, milk, eggs and egg yolks. Scatter the sea veg over the tart base. Add the bacon and onion to the liquid and pour it over the sea veg, pushing any leaves under the surface (otherwise they will burn). Sprinkle with cheese.
3. Bake at 180°C (160°C fan oven), gas mark 4-5 for 35-40 minutes and serve hot or cold. By Hugh Fearnley-Whittingstall

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!