Tart tarin with herring
6 servings
80 minutes
Tart with sprat is an exquisite French pie inspired by the classic tarte Tatin. This version transforms the traditional sweet treat into a delightful savory dish. The sprat, with its rich and expressive flavor, harmonizes with olives and sun-dried tomatoes, creating a refined and balanced combination. The puff pastry gives the pie lightness and a crispy texture, while flipping the finished dish reveals its appetizing filling. Served with crème fraîche for added tenderness, this pie is perfect for both an elegant dinner and a cozy family lunch.
1
To fillet a smelt — remove the spine and trim the fins and tail.
- Baltic herring (sprat-herring): 1 kg
2
To fry the smelt, add olive oil to a shallow baking dish, pizza pan, or skillet, and arrange the smelt beautifully from the center to the edge with the skin side down, fry lightly, and add chopped olives and sun-dried tomatoes (garlic can be added too).
- Olive oil: 20 ml
- Baltic herring (sprat-herring): 1 kg
- Pitted olives: 10 pieces
- Sun-dried tomatoes: 10 pieces
- Salt: to taste
- Ground black pepper: pinch
3
We bake — cover the dish with puff pastry, tuck the edges into the dish, and brush the pastry with egg mixed with water. Place in the oven at 180 degrees for 20 minutes.
- Puff pastry: 500 g
- Chicken egg: 1 piece
4
Serve by flipping the finished pie onto a flat plate; it can be served with crème fraîche.
