Smoked Mackerel & Spring Onion Tart

10 Ingredients

Number of servings

250grams ready-made shortcrust pastry
3 eggs, 2 whole and 1 for egg wash
1tablespoons olive oil
1 bunch spring onions, finely chopped
1 pinch salt
2 smoked mackerel fillets, 100 g each , skinned and flaked
1 pinch freshly ground black pepper
3/4 cup crème fraîche
1 handful fresh flat-leaf parsley, finely chopped
1 bunch fresh chives, finely chopped

Method

Step 1 of 6

Preheat the oven to 200°C. Roll out the pastry on a floured work surface, and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for 15-20 minutes until the edges are golden.

Step 2 of 6

Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2-3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C.

Step 3 of 6

Meanwhile, heat the oil in a small frying pan over a low heat. Add half of the spring onions and a pinch of salt, and sweat gently for about 5 minutes.

Step 4 of 6

Spoon evenly over the bottom of the pastry shell along with the remaining uncooked spring onion. Scatter over the mackerel, and season with plenty of black pepper.

Step 5 of 6

Mix together the crème fraîche and the 2 eggs. Add the parsley and chives, and season with a little salt. Mix through. Carefully pour over the tart filling, then bake in the oven for 20-30 minutes until set and golden.

Step 6 of 6

Leave to cool for 10 minutes before releasing from the tin. Serve with a tomato and cucumber salad.