Originating from the coastal regions of Normandy, this herring and apple tart represents the quintessential culinary traditions of the area. The combination of rich, smoked herring and sweet, crisp local apples creates a remarkable balance of flavors that captures the essence of Norman cuisine. This dish reflects the region’s deep maritime heritage and agricultural bounty.
The tart combines the briny, smoky flavor of herring with the subtle sweetness of apples, all nestled in a buttery, flaky pastry that is characteristic of Norman baking. The recipe demonstrates the Norman cooking philosophy of using fresh, local ingredients prepared simply and elegantly.
Ingredients
- 2 fresh smoked herring fillets, deboned and chopped
- 3 medium Normandy apples, peeled and diced
- 1 pre-made butter pastry crust
- 2 large eggs
- 200ml heavy cream
- 1 medium onion, finely chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C). Prepare the pastry crust in a 9-inch tart pan, ensuring even coverage and crimped edges.
- In a skillet, melt butter and sauté the chopped onions until translucent and slightly golden, about 5-7 minutes.
- Add diced apples to the skillet and cook for an additional 3-4 minutes until they start to soften but remain firm.
- In a mixing bowl, whisk together eggs, cream, salt, and pepper until smooth and well combined.
- Layer the sautéed onions and apples evenly across the bottom of the pastry crust.
- Distribute the chopped herring fillets over the onion and apple layer.
- Carefully pour the egg and cream mixture over the herring, ensuring even distribution.
- Sprinkle chopped chives and parsley on top of the tart.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- Remove from oven and let cool for 10 minutes before slicing and serving.
Chef Tips
- Use fresh, high-quality smoked herring for the best flavor
- Can be stored in refrigerator for 2-3 days, reheat gently before serving
- Serve with a crisp Norman cider or dry white wine
- Avoid overworking the pastry to maintain a light, flaky texture
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