Chervil and egg custard tart with tomato and capsicum salsa

Recipes / Eggs

Chervil is a relative of parsley. It adds a slight aniseed flavour to this stunning summer tart.

Recipe «Chervil and egg custard tart with tomato and capsicum salsa» presented in category Recipes / Eggs, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup roughly chopped chervil sprigs, 3 eggs, 1 egg yolk, 3/4 cup pure cream, 1 1/3 cups plain flour , 125g chilled unsalted butter, chopped, 1 egg, 1 small red capsicum, finely chopped , 1/4 cup semi-dried tomatoes, thinly sliced, 1 tbsp olive oil, 2 tsp red wine vinegar, 2 tbsp salted capers , rinsed, drained.

Ingredients:

  • 1/4 cup roughly chopped chervil sprigs 
  • 3 eggs 
  • 1 egg yolk 
  • 3/4 cup pure cream 
  • 1 1/3 cups plain flour 
  • 125g chilled unsalted butter, chopped 
  • 1 egg 
  • 1 small red capsicum, finely chopped 
  • 1/4 cup semi-dried tomatoes, thinly sliced 
  • 1 tbsp olive oil 
  • 2 tsp red wine vinegar 
  • 2 tbsp salted capers , rinsed, drained 

Instructions

  1. For the pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add egg, 1 tablespoon chilled water and 1/2 teaspoon sea salt and process until it comes together to form a smooth ball. Press pastry into a disc, enclose in plastic wrap and chill for 20 minutes. Roll out the pastry on a lightly-floured surface until 2-3mm thick, then use to line a 12cm x 35cm rectangular loose-bottomed tart pan. Prick base with a fork and refrigerate for 20 minutes.
  2. Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, then remove paper and weights or rice and bake for a further 5-8 minutes until the base is dry and pastry is golden.
  3. Reduce oven to 170°C. Scatter chervil over tart base. In a bowl, whisk together eggs and extra yolk, then stir in the cream and season with plenty of salt and pepper. Pour egg mixture over chervil and bake for 20-25 minutes until custard is just set. Cool to room temperature in the pan.
  4. Meanwhile, for the salsa, toss all the ingredients together in a bowl. Top the tart with salsa, then slice and serve.