This delicious tart is light and fresh and a lot simpler to put together than you might think. I’ve cooked it many times as it is always such a hit with the boys, plus it’s super healthy!
If you don’t have time to make your own pastry then shop bought shortcrust works just as well. The recipe below uses just butter, however some people swear by using half butter/half lard. But I can’t stand the thought of using lard — my Grandma used to cook EVERYTHING in the stuff and this girl has had more than her lifetime’s share.
Don’t be hasty and throw the poaching milk down the sink as I did the first time I made this. The flavours from the fish and the bay make the milk ideal to use in the sauce, it really elevates the filling to another level. I’m positive that after you’ve tried this once it will become a regular in your household, too.
- FOR THE PASTRY
- 200g (1½ cups) plain flour
- salt and pepper
- 100g (1/2 cup) butter
- FOR THE FILLING
- 250g (1/2lb) smoked fish, skinless and boneless
- 200ml (1 cup)
- 25g (2 tbsp) butter
- 25g (2 tbsp) plain flour
- 2 eggs, beaten
- 5 spring onions, sliced
- large handful mixed watercress, rocket and spinach, finely chopped
- breadcrumbs from 1 slice bread
- 25g (1/4 cup) grated Parmesan
- zest from 1 lemon
- To make the pastry, place the flour in a large mixing bowl ,add a pinch of slt and a large pinch of pepper and mix well. Add the cold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre and add 3 tbsp cold water and mix well to form a dough (add more water 1 tbsp at a time if needed) Knead into a ball, wrap in clingfilm adn place in the fridge to rest for 30 minutes.
- Preheat the oven to 200C/390F. Grease a 23cm round tart tin.
- Once rested, roll out the pastry on a lightly floured surface and line the tart tin. Fill with baking beads and bake blind for 15 minutes. Remove the baking beads and cook for a further 5 minutes, until cooked.
- Meanwhile, to make the filling, place the fish in a pan and cover with the milk, add the bay leaf and bring to the boil, turn the fish over and let it simmer for a further 2 minutes. Remove the fish to a bowl with a slotted spoon. Discard the bay leaf and pour the milk into a jug for later.
- Melt the butter in the same pan, add the flour and cook for 2 minutes, gradually whisk in the reserved milk and cook gently for a few minutes until thick and smooth.
- Allow the sauce to cool slightly, the add the beaten eggs, whisk well. Mix in the spring onions.
- Flake the fish into small chunks and place in the tart case, top with the mixed leaves and pour over the sauce.
- Mix the breadcrumbs, Parmesan and lemon zest together and scatter over the top of the tart.
- Bake in the oven for 20 minutes until golden brown.