For the pastry Salt ½ tsp Plain flour 225g Lard 65g, chilled, cut into small pieces Butter 65g, chilled, cut into small pieces Cold water 1 or 2 tbsp Egg wash 1 egg yolk beaten with 1 tbsp milk For the saffron mayonnaise Saffron ½ tsp Mayonnaise 60g Lemon juice 1 tsp Dijon mustard ½ tsp For the filling Eggs 6 Tarragon 1 tbsp, chopped Chives 2 tbsp, chopped Double cream 600ml Salt and pepper Sea spinach or baby spinach 80g, blanched and drained Mussels 300g, picked Quicke’s Devonshire Red cheese 240g, grated For the salad Watercress 1 bunch Blood oranges 2, segmented and lightly chopped (reserve 30ml of juice for dressing) Pumpkin seeds 20g, toasted Sugar a pinch Extra virgin rapeseed oil 30ml

For the pastry: sieve the salt and flour into a large mixing bowl or food processor. Add the lard and butter and work together until the mixture has the consistency of fi ne breadcrumbs. Using a palette knife, gradually stir in the water until the mixture comes together into a ball. Place the ball on a lightly floured surface and gently knead until smooth. Preheat the oven to 220°c / gas 7. Roll out the pastry and use to line 6 lightly greased flan tins or 1 large flan tin. Chill for 30 minutes then line the pastry cases with baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans and brush each case with egg wash and bake for a further 3 minutes. Remove from the oven and lower the temperature to 160°c / gas 3. For the saffron mayonnaise: soak the saffron in a teaspoon of hot water for 5 minutes. Allow the water to cool, then whisk it into the rest of the ingredients. Place in the fridge until ready to use. For the filling: in a bowl, lightly beat the eggs, herbs and cream. Season with salt and pepper. Arrange the sea spinach (thoroughly squeezed to remove excess water), mussels and cheese evenly in the bottom of the tart cases. Pour the egg mixture into the cases, ensuring even distribution of herbs. Bake for 20-25 minutes until set and the pastry is golden brown (allow an extra 5-10 minutes if making 1 large tart). For the salad: place the watercress, blood orange and pumpkin seeds in a bowl. Mix the blood orange juice, sugar and oil vigorously in a jar and then dress the salad with the mixture. Serve the tarts warm with the dressed salad and saffron mayonnaise.

Mains

Mussel and sea spinach tart with saffron mayonnaise and a blood orange and watercress salad

Sea spinach, with its earthy flavour and robust texture, makes a delicious addition to this seafood tart

Added on August 2, 2021

Nigel Wright, head chef of Saveur Restaurant in Exmouth, shares his mussel and sea spinach tart recipe

saveursrestaurant.com

Serves 6

Oven temp 220°c / gas 7

You will need

For the pastry

Salt ½ tsp
Plain flour 225g
Lard 65g, chilled, cut into small pieces
Butter 65g, chilled, cut into small pieces
Cold water 1 or 2 tbsp
Egg wash 1 egg yolk beaten with 1 tbsp milk

For the saffron mayonnaise

Saffron ½ tsp
Mayonnaise 60g
Lemon juice 1 tsp
Dijon mustard ½ tsp

For the filling

Eggs 6
Tarragon 1 tbsp, chopped
Chives 2 tbsp, chopped
Double cream 600ml
Salt and pepper
Sea spinach or baby spinach 80g, blanched and drained
Mussels 300g, picked
Quicke’s Devonshire Red cheese 240g, grated

For the salad

Watercress 1 bunch
Blood oranges 2, segmented and lightly chopped (reserve 30ml of juice for dressing)
Pumpkin seeds 20g, toasted
Sugar a pinch
Extra virgin rapeseed oil 30ml

Method

For the pastry: sieve the salt and flour into a large mixing bowl or food processor. Add the lard and butter and work together until the mixture has the consistency of fi ne breadcrumbs.
Using a palette knife, gradually stir in the water until the mixture comes together into a ball. Place the ball on a lightly floured surface and gently knead until smooth.
Preheat the oven to 220°c / gas 7. Roll out the pastry and use to line 6 lightly greased flan tins or 1 large flan tin. Chill for 30 minutes then line the pastry cases with baking paper and baking beans. Bake for 15 minutes.
Remove the paper and beans and brush each case with egg wash and bake for a further 3 minutes. Remove from the oven and lower the temperature to 160°c / gas 3.
For the saffron mayonnaise: soak the saffron in a teaspoon of hot water for 5 minutes. Allow the water to cool, then whisk it into the rest of the ingredients. Place in the fridge until ready to use.
For the filling: in a bowl, lightly beat the eggs, herbs and cream. Season with salt and pepper.
Arrange the sea spinach (thoroughly squeezed to remove excess water), mussels and cheese evenly in the bottom of the tart cases.
Pour the egg mixture into the cases, ensuring even distribution of herbs. Bake for 20-25 minutes until set and the pastry is golden brown (allow an extra 5-10 minutes if making 1 large tart).
For the salad: place the watercress, blood orange and pumpkin seeds in a bowl. Mix the blood orange juice, sugar and oil vigorously in a jar and then dress the salad with the mixture.
Serve the tarts warm with the dressed salad and saffron mayonnaise.

Supported by