Anchovy and Sorrel Tart


serves 4 - 6
175 g (6 oz) plain shortcrust pastry
350 g (12 oz) sorrel (or spinach and the juice of 1/2 lemon, if no sorrel), stalks removed
25 g (1 oz) butter
2 tablespoons olive oil
3 onions, thinly sliced
10 - 12 anchovy fillets, chopped
1/4 teaspoon ground cinnamon
freshly ground black pepper
2 eggs, plus 2 egg yolks
350 ml (12 fl oz) double cream


1. Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.

2. Pre-heat the oven to 200°C (400°F) Gas 6.

3. Wash the sorrel (or spinach) and put in a pan with a little water. Put the lid on and let the sorrel simmer over the lowest possible heat for 10 minutes. Drain it in a colander, using a saucer to squeeze out as much liquid as possible. Set aside.

4. Melt the butter and oil in a frying pan and gently fry the onions for about 20 minutes or until they are soft and beginning to caramelise, stirring occasionally. Remove the pan from the heat and stir in the drained sorrel, anchovies, cinnamon and black pepper.

5. In a large bowl, beat the eggs, egg yolks and cream together, then add the sorrel mixture to the egg mixture and give it a really good stir. Pile the mixture into the pre-baked pastry case and bake in the oven for 25-30 minutes or until the filling looks set and the edges are going golden brown. Remove the tart from the oven and allow it to cool before serving.

6. Serve cold with a home-made sorrel sauce - simply grind down some fresh leaves with vinegar (or wine) and sugar. Otherwise, it is very good with a tomato salad and, of course, the salt of the anchovy seems to suggest a glass of good chilled white wine.

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