FAST FOOD
Little egg and anchovy tarts topped with celery salad

Little egg and anchovy tarts topped with celery salad

Serves 24



Tarts
24   prepared 7cm tart cases
1   egg
1   egg yolk
2/3 cup   crème fraîche or pouring cream
12   anchovy fillets, halved widthways
Celery salad
3   inner stalks of celery, very finely chopped
2 tsp   drained capers, rinsed
1 tbsp   extra virgin olive oil
1 tsp   finely grated lemon rind
2 tbsp   torn flat-leaf parsley leaves or chervil


1 Place egg, yolk and crème fraîche in a small bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine, then pour filling into tart shells. Top each with an anchovy half, then bake at 180C for 8-10 minutes or until just set. Cool.
2 For celery salad, combine all ingredients in a small bowl, season to taste, then cover and refrigerate until needed. Just before serving, top tarts with small spoonfuls of salad.


RECIPE Sophia Young PHOTOGRAPHY William Meppem STYLING Sophia Young


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next