This is an awesome tart made with the delicious tea smoked trout that I made in a previous post. You can substitute the trout with smoked salmon or tinned tuna if you like. The best thing about this tart is that I made it with greek yoghurt and eggs (no cream) and it’s much lighter as a result.
- 1 qty home made shortcrust pastry or 1 sheet ready-rolled shortcrust pastry
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 300g hot smoked trout, flaked
- 3/4 cup (120g) fresh (blanched) or frozen peas
- 3 eggs, lightly whisked
- 3/4 cup (185ml) greek yoghurt
Line a 25cm (base measurement) x 5cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
Meanwhile, heat the olive oil in a medium frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Remove from heat.
Combine onion mixture, trout and peas in a bowl. Arrange the onion mixture in the base of the pastry case. Whisk the eggs, and yoghurt together in a bowl until well combined. Pour over the onion mixture. Bake for 40-45 minutes or until just set. Serve warm or at room temperature.