Suffolk smoke house tart with mustard seed pastry

Suffolk smoke house tart with mustard seed pastry

By
From
Recipes From a Normal Mum
Serves
8
Photographer
David Loftus

Every year we travel down to the Suffolk coast for our summer holiday. The main focus of the trip is to eat as much pork, cider, apples, smoked fish and cheeses, oysters and asparagus (if we hit the right time of year) as possible. This is a tart I make using all the smoky goodies I can get my hands on from Richardson’s Smoke House in Orford.

For the pastry (or use 500 g shortcrust pastry)

Ingredients

Quantity Ingredient
280g plain flour, plus extra for dusting
140g salted butter, cold and cut into 1 cm cubes
2 tablespoons mustard seeds
55ml water, icy cold

For the filling:

Quantity Ingredient
200g new potatoes
1/2 teaspoon dried dill
140g smoked cheese, grated, such as Applewood
2 large eggs, lightly beaten
200ml half-fat creme fraiche
ground black pepper
300g smoked fish, skin removed and broken into 3 cm chunks, like mackerel, kipper or haddock

Method

  1. Make the pastry. Place the flour in a bowl and stir in the butter using a blunt knife, until all the pieces are well coated. Wash your hands in cold water and rub the butter into the flour until you have a very fine breadcrumb-like consistency. Stir in the mustard seeds, then use the blunt knife to mix, adding enough icy water to just pull the pastry together (you may not need all of it, just use enough to pull it together but not so much that it’s sticky). Wrap in cling film and chill for 20 minutes.
  2. Boil the potatoes for 10–15 minutes until tender, then plunge into cold water. When they’re cool enough to handle, drain and slice into 5 mm-thick rounds. Beat together the dill, cheese, eggs, crème fraîche and pepper in a jug and gently mix in the fish.
  3. On a lightly floured work surface, roll the chilled pastry into a circle shape, about 30 cm wide and as thick as a pound coin. Place your flat hands, palm face up and fingers spread wide, under the circle and transfer it to a 22 cm loose-bottomed tart tin. Push the pastry into the edges of the tin and run the rolling pin over the top to trim any excess pastry. Chill for 15 minutes. Re-roll the pastry trimmings and bake them to eat with cheese.
  4. Preheat the oven to 190°C. Line the pastry with greaseproof paper and fill with baking beans, uncooked rice or dried beans. Blind bake for 15 minutes, then remove the beans and paper and return to the oven for 10 minutes or until it looks entirely cooked through. Give the fish mixture another stir and pour into the case. Top with the potato slices and bake for 20–25 minutes, until browned and a knife inserted shows no wet filling.
Tags:
Great British Bake Off
Holly
Bell
Mum
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