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.
bulb fennel, cut into 4cm chunks (fronds reserved)
125g
samphire
75g
Gruyère cheese, grated
275ml
double cream
2
medium eggs
Directions
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.
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.
Step 3
Meanwhile, in a large pan of salted boiling water, cook fennel for 5min. Add samphire for a further minute. Drain well.
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.
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.
Step 6
Carefully remove from tin and transfer to a board or platter. Scatter over reserved fennel fronds and serve in slices.
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