The ingredients
Spinach leaves should look fresh and vibrant, so avoid wilted and tired-looking leaves.
Nutmeg is a strong spice, so use it with caution. It tastes much better when freshly grated from the whole piece as and when you need it, rather than using the pre-ground powder.
Using all the listed herbs in the recipe makes for a very good balanced flavour, but the rosemary on its own will make an excellent tart.
The Parmesan can be replaced with Gruyère or Cheddar, though the suggested Parmesan gives the most refined result.
Serves 6–8 TART FILLING
1 small onion, about 110g, very finely chopped
25g butter
Maldon sea salt and freshly ground black pepper
600g spinach, stalks removed and finely sliced, leaves gently torn into bite-sized pieces
A light grating of nutmeg
2 eggs and 1 egg yolk
300ml regular or double cream
1 clove of garlic, peeled and crushed
1 tablespoon each chopped marjoram, parsley and chives
1 teaspoon chopped rosemary
50g finely grated Parmesan
Prepare the tart case, as instructed.
Sweat the onion very gently in the butter until soft, then set aside to cool.
Bring 1.8 litres of water to the boil. Add a pinch of salt. Add the sliced spinach stalks and cook for 2 minutes. Add the spinach leaves to the stalks in the pot and cook for a further 3 minutes. Immediately remove and place in a colander or sieve. Press gently to extract as much water as possible. Lay the leaves and stalks out flat, separating them with your fingers, to let them cool as quickly as possible. Grate a little nutmeg over them as they cool.
Beat the eggs and cream and add the cooled onions, crushed garlic, chopped herbs and grated Parmesan. Squeeze the spinach again to extract any more water, then chop coarsely. Add the cooled spinach and season with salt and pepper. Taste and correct the seasoning.
Pour the filling into the tart shell and place in a preheated oven at 180°C/350°F/gas 4 for 30–40 minutes, or until the tart is set. You will know the tart is set when the filling no longer ripples when gently shaken. Remove from the oven and place on a wire rack for at least 5 minutes.
Remove the tin, place the tart on a large flat plate and serve. It tastes best when served warm.
Smoked mackerel and tomato tart
This tart can be served as a starter with salad leaves, or would make a perfect lunch or supper dish. Remember that some smoked mackerel has never seen the inside of a smokehouse, but has been dipped in dye to simulate the smoked effect. So search out best-quality fish that has been naturally smoked in the time-honoured tradition. The tomatoes, as always, need to be really ripe and firm, and you will be peeling them. Peeling tomatoes can be either a pleasure or torture. There is no grey area here, it either works perfectly or is a nightmare. This is a classic example of how important it is to follow all and not just some of the instructions.
For a special treat, serve this tart with a drizzle of hollandaise sauce.
The ingredients
Smoked mackerel, like salmon, has suffered in the last few years from becoming a mass-produced product, and that is exactly how much of it tastes now. Try to find fish smoked by an artisan producer, as it will have superior flavour, colour and texture. As a general rule the colour created on the fish by the traditional wood-smoking process should look natural, as distinct from the orangey and glowing colour of the mass-produced product. The artisan-produced fish will be more expensive, but just buy exactly as much as you need, don’t waste a scrap, and the superior flavour and texture will hopefully make you feel that the extra cost was worthwhile.
The sweet and smoky flavour of the tarragon combines beautifully with the tomato and smoked fish.
Serves 6–8 TART FILLING
1 small onion, very finely chopped
25g butter
3 ripe firm tomatoes
Maldon sea salt, freshly ground black pepper and sugar, to taste
2 eggs and 1 egg yolk
300ml regular or double cream
1 tablespoon chopped chives
1 dessertspoon chopped tarragon
2 large whole smoked mackerel or 4 fillets, skinned and bones removed, pulled into 2cm pieces
Prepare the tart case, as instructed.
Sweat the onions very gently in the butter until soft, then leave to cool.
Peel the tomatoes, as described. Quarter the peeled tomatoes, remove the seeds and discard. Cut the flesh into 1cm dice. Season with a pinch of salt, pepper and sugar.
Beat the eggs and cream. Add the cooled onions, chopped herbs and seasoning and mix well. Gently fold in the tomatoes and the skinned and shredded mackerel. Taste and correct the seasoning.
Pour the filling into the tart shell and place in a preheated oven at 180°C/350°F/gas 4 for 30–40 minutes, or until the tart is set. Remove from the oven and place on a wire rack for at least 15 minutes.
Remove the tin, place the tart on a large flat plate and serve. It tastes best when served warm. For a special occasion, serve a drizzle of hollandaise sauce with each slice of tart.
Wild mushroom and tarragon tart
Mushrooms and tarragon are a classic combination of flavours and the combination will work for you in lots of other recipes. The Spring Mimosa Salad makes an excellent accompaniment.
The ingredients
Clean all mushrooms really well with a little brush or a damp cloth before using, and preferably avoid using any water, though a little rinse may sometimes be necessary. Wild mushrooms such as ceps, chanterelles, hedgehog and even the common field mushroom will be delicious here. Cultivated ‘exotic’ mushrooms such as oyster, shiitake, namiko are also good. Cook the prepared mushrooms in small batches over a high heat.
Tarragon should never be chopped ahead of time, as it oxidises and loses its wonderful flavour if not protected from the air by a coating of liquid, so chop it just before it goes into the tart filling.
Serves 6 TART FILLING
1 small onion, very finely chopped
50g butter
600g wild mushrooms, cleaned and coarsely chopped into 1cm pieces
Maldon sea salt and freshly ground black pepper
2 eggs and 1 egg yolk
300ml regular or double cream
1–2 tablespoons chopped tarragon
50g finely grated Parmesan
1 clove of garlic, peeled and crushed
Prepare the tart case, as instructed.
Sweat the onions very gently in