Spinach and smoked fish tart

Spinach and smoked fish tart

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is real comfort food and so worth the effort. If you don’t eat fish, or don’t want to use it, add 200 g crumbled feta instead.

Ingredients

Quantity Ingredient
1 quantity Steamed spinach
2 small onions, finely sliced
glug light olive oil
200g hot-smoked trout or mackerel
50g mature cheddar cheese, grated
3 small eggs, lightly beaten
150ml double cream
150ml milk

For the shortcrust pastry case, blind baked

Quantity Ingredient
200g plain flour, preferably spelt, plus more to dust
100g butter, cold and cut into small cubes
1 egg, beaten

Method

  1. To make the pastry case, put the flour, butter and a pinch of salt into a blender and blend until the butter is combined into the flour, then add 4 tablespoons cold water. Pulse-blend three times, adding another spoon of water if it is not forming into a ball, then bring the dough together with your hands. Wrap in a clean plastic bag and chill for 30 minutes in the fridge.
  2. Preheat the oven to 170°C. Sauté the onions in the light olive oil for 10 minutes until soft. Squeeze out any juices from the steamed spinach, or they will make the tart wet.
  3. Flake the fish into a bowl and add the cheese, onions and spinach. Mix and season to taste. Spread loosely into the tart case.
  4. Whisk the eggs with the cream and milk. Season and pour over the fish filling. Bake for 35–40 minutes, until just set in the middle (test by wobbling it).

Storage

  • The tart will keep for four days in a sealed container in the fridge. Return the tart to room temperature before serving, or reheat it in an oven preheated to 180°C until hot right through.

Cook natural

  • The stalks of greens are full of fibre and are very nutritious, so why throw them away? Cooking with the stalks, you also get more bang for your buck. Sometimes they can be a little tough, but they are still delicious. Finely chop the larger stalks and cook for just a couple of minutes longer than the leaves; they taste great and add texture to any dish.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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