Thursday, October 28, 2004

Spinach and Anchovy Tart from The Art of the Tart

I had to go ahead and try one of the recipes in my newly acquired books - why else buy them?? This one I had my eye on already when ordering the book - it was mentioned in one of the reviews at Amazon and I couldn't stop thinking about what it might be like.

I am a big fan of anchovies - that is, I do NOT like eating them on their own, but I really enjoy them in a home made Caesar salad dressing and the likes. For a while I've been trying to convince myself that there's no reason I don't like tarts. Hence, the purchase of The Art of The Tart by Tamasin Day-Lewis. The book is small, but BURSTING with recipes - both savory and sweet - and I really think it's gonna get me places in the tart-enjoying department. This had exactly that salty-savory taste that I love in the anchovies, but without the fishy-fishy bad part. It was even nice the next day!

And here you go:
Spinach and Anchovy Tart
Shortcrust pastry:
120 g. white flour
60 g. cold, unsalted butter
1-2 tablespoon best olive oil

For the tart:
30 g. unsalted butter
1 tbsp. olive oil
325 g. organic baby spinach
black pepper
200 ml. double cream
1 egg and 2 egg yolks
12 anchovy fillets.

Make shortcrust pastry by blitzing together the flour and butter in a food processor, adding olive oil to make the dough come together. Chill, then roll out and line a 22 cm. tart tin.

Preheat the oven to 190 degrees celsius. Bake the pastry blind for 15 minutes, then remove the beans, prick the base with a fork, and return to the oven for a further 5 minutes.

While the pastry is in the oven, heat the butter and olive oil in a heavy-bottomed enamel sauce-pan, add the spinach and pepper, and stir briefly until the spinach has wilted but not lost it's shape, about a couple of minutes.

Whisk the cream, egg and yolks together, then pour in any liquid from the spinach pan. Tip the spinach and anchovies into a food processor and process a briefly as you dare, to keep their texture and so as to not reduce them to a slushy purée. Throw them into the bowl with the cream and eggs and stir with a fork, then pour the whole lot into the pastry case and cook for about 25 minutes.

Leave to cool for 10 minutes, then serve with something plain, like a cherry tomato salad and good, white country bread and butter.

- from The Art of The Tart by Tamasin Day-Lewis, p. 45.


Emily said...

mmm this sounds and looks delicious. i just recently bought a little bottle of anchovy fillets and this looks like a great way to use them up. i might just try this out!! :) thanks zarah and good job on the tart! glad you're starting to like them more..

Nige said...

I have tried making this tart with the oil pastry three times but the pastry just sticks to everything whether rolling on stainless steel or wood and if you add more flour it just soaks it up and crumbles. I am pulling whats left of my hair out as I was really looking forward to eating this tart but now I'm beginning to think it's impossible. I think I'll try with ordinary pastry.