I came across the most amazing fresh baby marrow and knew exactly what to do with them; a savoury baby marrow tart. I based this on what my mother use to make for us when we were children. A classic Wähe as we call it in Switzerland. More often than not my mother used apples, plums or the ever so lovely apricots and, when they could be picked from the garden, rhubarb. I love all Wähe variants equally but could not resist making something with savoury with the lovely baby marrow from the market.
The savoury baby marrow tart contains three equally important elements: the crust, the filling and the baby marrow. The crust is made from a simple Mürbeteig, which is apparently shortcrust pastry in English (the things you learn), but with dairy free tweaks. Here is the original recipe in case you would like to reference it. The filling is usually made based on feel but now I have recorded it for posterity and, last but not least, the lovely baby marrow. So let us hop to this quick and easy recipe.
8-9 baby marrow, thinly sliced length wise
150 g flour
50 g whole wheat flour
1 pinch salt
100 g vegan butter, cooled
1 small egg
1/2 tsp dried herbs, you can use rosemary, parsley, Italian mix etc
In a medium sized bowl mix together the flour, salt and herbs. Add in the margarine and as quickly as possible use your hands to rub every thing together (not including the egg) to an evenly distributed crumble mixture. Add the egg and quickly mix everything together to form a smooth mass. Do not knead. Press flat, cover the bowl and set in the fridge for 30 minutes.
1 cup oat milk
1/2 tsp salt
1/2 tsp mixed herbs
1/4 tsp cayenne pepper
Whip together the eggs and the milk until a light mass forms then add in the salt, herbs and cayenne pepper.
Once the dough has cooled for 30 minutes roll it out to 3-5mm thick. I used a circular spring form or Staub pie dish of 298cm diameter. To make this easier I recommend to cut a wax paper to fit the form in a square shape as this will help guide you when you are rolling the dough and will help you when moving the dough onto the form. Make sure to have an extra 1-2 cm for the edge.
Evenly distribute the sliced baby marrow in any pattern or style you wish. As you can see I started from the outer edge and worked my way in. Then gently pour in the filling making sure that it does not spill over the edge of the crust. If you have any leftover filling you can use it to make an omelette.
Bake in the middle of a 200c oven for 45 minutes. If you think that your baby marrow might be getting too dark then reduce the heat to 180c.
Once done remove from the oven and let cool on a wire rack.
Serves 8. Or 4. Or 2. Depends on how generous you are.
- I cut the baby marrow by hand. A mandolin would have made it easier but it you have a sharp knife and a steady hand it can be done.
- this savoury baby marrow tart tastes amazing! the following day
- are you interested in making a sweeter version of this? Then checkout my fig tart