Samphire and fennel tart

Name: Samphire and fennel tart
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 6
Ingredients: Flour, to dust; 320 g ready-rolled shortcrust pastry; 1 bulb fennel, cut into 4cm chunks (fronds reserved); 125 g samphire; 75 g Gruyère cheese, grated; 275 mL double cream; 2 medium eggs

Part of the parsley family, there are two types of samphire – marsh and rock – of which only marsh samphire is widely available. Vibrant green stalks (like baby asparagus) which have a distinctive crisp and salty flavour.

By The GH Kitchen TeamPublished: 05 July 2016

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 35 mins

Ingredients

Flour, to dust
320 g ready-rolled shortcrust pastry
1 bulb fennel, cut into 4cm chunks (fronds reserved)
125 g samphire
75 g Gruyère cheese, grated
275 ml double cream
2 medium eggs

Directions

1. Step 1
  On a lightly floured surface roll out pastry until large enough to line a 23cm (9in) fluted tart tin. Line tin with pastry, leave excess overhanging and chill for 20min.
2. Step 2
  Preheat oven to 190°C (170°C fan) mark 5. Prick pastry base all over with a fork. Trim off and discard excess. Line pastry with a large square of baking parchment and fill with baking beans. Bake blind for 15min until pastry sides are set.
3. Step 3
  Meanwhile, in a large pan of salted boiling water, cook fennel for 5min. Add samphire for a further minute. Drain well.
4. Step 4
  Carefully remove parchment and baking beans from pastry and return to oven for 10min or until pastry feels sandy. Remove tin from oven and reduce temperature to 150°C (130°C fan) mark 2.
5. Step 5
  Scatter fennel, samphire and cheese into pastry (still in tin). In a large jug mix cream, eggs and some seasoning. Pour into pastry. Grind over some black pepper. Return to oven for 40min. Increase oven temperature to 170°C (150°C fan) mark 3 for a final 5min until lightly golden.
6. Step 6
  Carefully remove from tin and transfer to a board or platter. Scatter over reserved fennel fronds and serve in slices.

Per Serving:

Calories: 537
Fibre: 1 g
Total carbs: 21 g
Sugars: 2 g
Total fat: 46 g
Saturated fat: 24 g
Protein: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time