Page title and description

Fish
Smoked trout and French bean tart
Ingredients
for the pastry
- 175g plain flour
- 125g cold butter, cubed
- pinch of salt
- 1 tsp caster sugar
- 2-3 tbsp cold water
for the filling
- 4 eggs
- 150ml crème fraîche
- 2 heaped tbsp fresh dill, roughly chopped
- 100g smoked trout, flaked
- 200g French beans, topped and tailed, cut into 1-2 cm pieces
- 50g Gruyère cheese (or other hard cheese), grated
- salt and pepper
Method
Prep time:
40 min
PT40M
Cooking time:
1h
10 min
PT1H10M
To make the pastry
-
Step 1
put all the ingredients except the water in a food processor and blitz until the mixture resembles fine breadcrumbs. -
Step 2
Gradually add the water, until the mixture comes together and forms a smooth dough (you may only need 2 tablespoons of water, so add carefully). -
Step 3
Gently make into a ball shape, wrap in clingfilm and chill in the fridge for at least 30 minutes. -
Step 4
Preheat oven to 180°C/Gas 4. -
Step 5
Remove the pastry from the fridge and roll out on a floured work surface, until just thin enough to line a 24cm flan tin. -
Step 6
Cover the pastry with baking parchment and fill with ceramic baking beans or uncooked rice. Bake for 15 minutes. -
Step 7
Remove the paper and beans and continue to cook for another 5-10 minutes (do not let the pastry brown), then remove from the oven and leave to cool.
Make the filling
-
Step 1
In a large bowl, crack the eggs. Add the crème fraîche and lightly beat together. -
Step 2
Add the dill, smoked trout, beans and cheese. Season and stir gently to combine all the ingredients. -
Step 3
Fill the pastry case with the mixture, return to the oven and cook for a further 30-40 minutes, or until just set and turning golden on top.