Serves 6 - 8 generously
This tart makes great picnic food or served warm for a light lunch or supper. To save time I sometimes buy a ready made pastry case.
Ingredients
for the pastry
- 200g plain flour sifted
- 125g unsalted butter, diced
- seasoning
For the filling
- 300ml crème fraîche
- 2 large eggs
- Bunch of Spring Onions
- 180g Smoked Mackerel
Method
- Preheat the oven to 190°C / 350°F / Gas Mark 5
- Place the flour and butter in a food processor with a pinch of salt and lightly process till the mixture resembles fine breadcrumbs
- Put mixture into bowl and sprinkle 3 - 4 tablespoons cold water and lightly mix till the mixture sticks together
- Knead lightly on a lightly floured surface for a few seconds to form a smooth, firm dough - do not overwork
- Wrap in cliing film and chill for an hour or so then roll out to fit a deep 23cm (9inch) tart tin
- Prick base and chill again. Line the chilled pastry with foil and fill with baking beans
- Bake blind for 15 minutes, remove foil and beans and continue to bake for a further 5 minutes
- Beat the crème fraîche and eggs together and season
- Slice each spring onion in half length wise, and then slice into 3 - 4 cm pieces
- Flake the smoked mackerel making sure you take out all the bones.
- Then pour 2⁄3 of the egg mix into pastry case and arrange the onions and mackered onto the egg mix
- If there is still room add any remaining egg mix
- Season and bake in oven for 20 - 30 minutes until just firm
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