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Little egg and anchovy tarts topped with celery salad

You'll need

  • 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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

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