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Egg Florentine Tartlet Recipe

It was great fun doing Foodie Friday on the BBC Radio Wales, Eleri Sion show again. Here is the recipe for the dish I made for the show.

Egg Florentine Tartlet

Shortcrust Pastry

225g plain flour

150g chilled unsalted butter

1 egg and 1 egg yolk


Mornay Sauce

30g unsalted butter

30g plain flour

400ml whole milk

1 bay leaf

1 egg yolk

30g grated parmesan cheese

30g grated comté or mature cheddar

Salt, pepper and nutmeg to taste




1 egg yolk

Smoked salmon



To make the shortcrust pastry:


Sift the flour into a bowl. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Add the beaten egg and yolk to the mix and bind together with a butter knife. Then, lightly gather the mixture together using your hands to form a dough. Wrap the pastry in clingfilm and chill in the fridge for 20 mins.


Roll out the pastry on a lightly floured work surface until it’s 3mm thick. Cut out discs approximately 5inches in diameter and mold into the 10cm tartlet tins. Line with baking paper and fill with baking beans. Bake in a preheated oven at 220C for 12 mins. Remove from the oven and allow to cool.


For the Mornay sauce:

Make a roux by melting the butter in a saucepan and whisking in the flour. Cook for 1 minute. Add the milk in stages and continue to whisk so there are no lumps. Add the bay leaf and cook for a few more minutes until the sauce thickens. Take off the heat and whisk in the egg yolk and the 2 cheeses. Season with salt, pepper and nutmeg to taste. Set aside to cool.


For the spinach:

Melt a knob of butter to a hot frying pan. Add a large handful of washed spinach and cook for 30 seconds until wilted. Season with salt and pepper.


To assemble the tartlets:

Add a small amount of Mornay sauce to the bottom of the tartlet case. Add an egg yolk to the centre of the tartlet case and surround with the wilted spinach. Top with a little smoked salmon and then top the whole tart in Mornay sauce.

Place into a preheated oven at 180C for 8 mins and then finish under the grill until golden in colour.


Serve with a watercress salad

OMG OMB. Love love loved my baking day. Thank you for such a fab day. Real fun day with my trainee bakers. Treats galore chez moi ce soir!!!
Leisa Latchford – From Twitter
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