Savory Marrow Tart from scratch

Can be made eggplant/ zucchini

Every weekly grocery shopping, I always buy at least one kilo of baby marrows; I love their taste, color, tenderness, and adaptability to any flavors. In my hometown, Marrows are staple veggies in every house. The perfect recipe is stuffed marrows with rice and minced meat, or call them “Mehshi Koussa.” I promise I will post this recipe soon.  

To make this savory tart, you need to build three equally important parts: the crust, the marrows, and the filling. When I say tart, you may think about the immense amount of butter I need to make a perfectly baked pâte brisée, but this recipe is different. Keep on reading!

My recipe is a bit different from others because I love to eat as clean as possible and always attempt to increase nutritional value and minimize unnecessary calories.

Part one: The Crust

A bit of flour and extra virgin olive oil can do wonders; I used a 20cm round baking pan:

  • 250 grams flour of choice (I recommend an equal mix of cornmeal and wholemeal)
  • 70 grams extra virgin olive oil
  • 60 ml water
  • One garlic clove minced
  • Salt & pepper

The steps are as simple as 1,2,3: mix the olive oil with the flour and seasoning. Add the water little by little until the dough forms. Transfer the dough to a baking pan covered with parchment paper and try your best to apply the same thickness on the bottom and sides. You need two to three cm sides (enough to cover the width of the marrow).

Once done, with a fork, try to poke the dough and bake for five minutes in a medium heat oven, just enough for the crust to harden. Set aside to cool.

Part two: The Marrows

Marrows are tender and filled with water, so the best is to bake them a little before building the tart to avoid the moist.

  • Half kilo of marrows, around six medium-sized marrows (hint: this recipe is perfect with eggplant and zucchini)
  • Two tablespoons of nutritional yeast (they are an excellent addition for their nutritional benefits, cheesy flavor, and flaky texture as bread crumbs)
  • Two tablespoons of extra virgin olive oil
  • Salt and Pepper

Cut the marrows into slices of 3 mm; you do not need very thin slices as they will burn and very thick will take time to cook. Mix with the seasonings and olive oil. Bake for 10 minutes in a medium to high heat oven. It would be best if you had them soft enough to shape but not well cooked. Set aside to cool for ten minutes.

Part three: The filling

This filling will be the glue in this recipe; Marrows are known for their mild flavor. We do not want a strong filling taste to hide the marrow’s flavor.

  • One cup of milk of choice (I used low-fat milk)
  • One egg
  • One tablespoon of flour
  • Salt, pepper, paprika, nutmeg, garlic powder

No need to cook the filling, whisk and make ready.

Building the marrow tart

I use the word building a lot, probably because of my architectural educational background. For me, a recipe is built the same way as any other project. Importance must be given equally to all parts and steps.

Now we can lay the marrows over the crust, trying to shape them like a flower; they look beautiful once baked. Pour over the filling and cover with shredded cheese. The tart will need twenty-five minutes to bake at medium heat. Let rest ten minutes before slicing.

This recipe can be a side dish, but it is perfectly filling on its own. Pair it with a nice bowl of your favorite soup, and you can call it a treat.

If you like this recipe, please press the like button. I will be happy to see your version when you bake it; feel free to tag my Instagram and Facebook pages. Use #bakewithyasmine.

Happy baking

 

2 thoughts on “Savory Marrow Tart from scratch

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