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Smoked Fish, Potato, Leek 
and Goat’s Cheese Tart

Smoked Fish, Potato, Leek 
and Goat’s Cheese Tart

Smoked Fish, Potato, Leek 
and Goat’s Cheese Tart recipe

Smoked Fish, Potato, Leek 
and Goat’s Cheese Tart

Serves 6

Click here for Tart Pastry recipe

1 large lemon, finely grated

lemon rind and 2 tbsp juice

2 medium potatoes

40g butter

1 large leek, trimmed, halved lengthways, sliced

1 smoked trout, skin removed

1 cup sour cream

3 eggs

white pepper

100g goat’s cheese, crumbled

1 Make pastry as per recipe, adding half the lemon rind and 1 tbsp juice instead of water.

2 Place potatoes into a saucepan, cover with cold water and bring to boil over high heat. Simmer until tender. Drain and cool. Thinly slice.

3 Preheat oven to 200°C. Grease and line a 24cm x 2.5cm deep round loose-bottom fluted flan pan with pastry. Trim and prick base with fork. Place in freezer for 10 minutes, then onto a baking tray.

4 Line pastry with baking paper and fill with dried beans or baking beads. Bake for 10 minutes. Remove beads and paper. Bake for 10-15 minutes or until lightly golden. Cool. Reduce oven temperature to 180°C.

5 Melt butter in a frying pan over medium heat. Add leek and cook until soft. Transfer to a bowl and cool. Flake fish. Add to leek with remaining lemon rind and juice.

6 Whisk sour cream, eggs, salt and white pepper. Add to fish mixture and combine.

7 Line tart with potato. Pour egg mixture over potato. Sprinkle cheese over tart. Bake for 25 minutes or until filling is set and cheese golden; cover loosely with foil if it begins to colour too much. Stand for 10 minutes; remove from pan. Serve.

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