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Fish Puff Tart Serves 4

  • Ingredients:

  • 170g (6oz) natural smoked haddock fillets, defrosted, skinned and sliced
  • 170g (6oz) cod or haddock fillets, defrosted, skinned and sliced
  • 340g (12oz) puff pastry, fresh or defrosted
  • flour, for dusting
  • 1 15ml spoon (1 tbsp) basil pesto
  • 4 tomatoes, sliced or 10 cherry tomatoes (approx.)
  • 115g (4oz) goat’s cheese, sliced
  • 1 egg, beaten
  • thyme, to garnish

Method

  1. Preheat the oven to 220°C/425°F, Gas Mark 7
  2. Roll out the pastry into a rectangle 20 x 25cm (8“x 10”) on a lightly floured surface.  Draw a rectangle 18 x 23cm (7”x 9”) in the centre of the pastry, being careful not to cut through the pastry.  Lightly cut criss-cross patterns around the outer edge of the pastry with a knife.
  3. Place a baking tray in the oven to heat.
  4. Spread the pesto over the bottom of the pastry case.   Arrange the fish, tomatoes and cheese in the pastry case.
  5. Brush the pastry with beaten egg and place on the heated baking tray.
  6. Bake for 20-25 minutes, until the pastry is well risen and golden brown.
  7. Garnish with thyme.
Recipe kindly donated by The Seafish Industry

 

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