Smoked mackerel and scallion tart

Special equipment • 7in (18cm) round

loose-bottomed straight-sided tart pan • pie weights or dry beans

SERVES 4

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 eggs, plus 1 extra yolk, for egg wash

1 tbsp olive oil

1 bunch of scallions, finely chopped

sea salt and freshly ground black pepper

2 smoked mackerel fillets, about 3½oz (100g) each, skinned and flaked

1 cup crème fraîche

handful of flat-leaf parsley, finely chopped

1 bunch of fresh chives, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. 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 350°F (180°C).

2 Meanwhile, heat the oil in a small frying pan over low heat. Add half of the scallions and a pinch of salt, and cook gently for about 5 minutes. Spoon evenly over the bottom of the pastry shell, along with the remaining uncooked scallions. Scatter the mackerel over the top, and season with plenty of black pepper.

3 Mix together the crème fraîche and the 2 eggs. Add the parsley and chives, and season with a little salt. Stir to blend. Carefully pour over the tart filling, then bake for 20–30 minutes until set and golden. Leave to cool for 10 minutes before removing the sides of the pan. Serve with a fresh tomato and cucumber salad.

Smoked mackerel and scallion tart