1 large lemon, finely grated
lemon rind and 2 tbsp juice
2 medium potatoes
1 large leek, trimmed, halved lengthways, sliced
1 smoked trout, skin removed
1 cup sour cream
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.