Smoked Mackerel Tart
Smoked Mackerel Tart
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Mackerel
Author
Inverawe
Servings
6
Prep Time
75 minutes
Cook Time
45 minutes
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
-
200g plain flour sifted
-
125g unsalted butter, diced
-
seasoning
-
300ml crème fraîche
-
2 large eggs
-
Bunch of Spring Onions
-
180g Smoked Mackerel
For the Pastry
For the Filling
Directions
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 mackerel 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