Smoked Mackerel Tart

Directions

1. Preheat the oven to 190°C / 350°F / Gas Mark 5

2. Place the flour and butter in a food processor with a pinch of salt and lightly process till the mixture resembles fine breadcrumbs

3. Put mixture into bowl and sprinkle 3 - 4 tablespoons cold water and lightly mix till the mixture sticks together

4. Knead lightly on a lightly floured surface for a few seconds to form a smooth, firm dough - do not overwork

5. Wrap in cliing film and chill for an hour or so then roll out to fit a deep 23cm (9inch) tart tin

6. Prick base and chill again. Line the chilled pastry with foil and fill with baking beans

7. Bake blind for 15 minutes, remove foil and beans and continue to bake for a further 5 minutes

8. Beat the crème fraîche and eggs together and season

9. Slice each spring onion in half length wise, and then slice into 3 - 4 cm pieces

10. Flake the smoked mackerel making sure you take out all the bones.

11. Then pour 2⁄3 of the egg mix into pastry case and arrange the onions and mackerel onto the egg mix

12. If there is still room add any remaining egg mix

13. Season and bake in oven for 20 - 30 minutes until just firm