Smoked Mackerel & Scallion Tart
From Everyday Easy: Cheap Eats
Prep time: 15 minutes (plus time to make the pate brisee tart shell or use purchased tart crust)
Cooking time: 50 minutes
1 sheet prepared dough for tart or use Pate Brisee recipe
Flour to rolling purposes
2 eggs, plus 1 extra yolk for egg wash
1 tbsp olive oil
1 bunch scallions (green onions), white and green parts, finely chopped
Salt & pepper to taste
1 cup crème fraiche (easy to make recipe) Handful of parsley, finely chopped
1 bunch chives, finely chopped
1. Preheat oven to 400°F/200°C. Roll out pastry dough on floured work surface and use to line a tart pan. Ruth's note: a spring form pan is required because a typical tart dish is too shallow. Trim excess dough and line the pastry shell with parchment and fill with dried beans or pie weights for blind baking.
2. Blind bake in the center of the oven for 15-20 minutes, or until the edges are just coloring and the bottom of the pastry is beginning to cook.
3. Remove parchment and weights and brush the bottom and sides with an egg wash . Return the shell to the oven for another 3-4 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F/180°C.
4. Heat the oil in a small skillet over low heat. Add half the scallions and a pinch of salt. Cook gently for 5 minutes. Spoon evenly over the bottom of the tart shell along with the remaining uncooked scallions. Scatter the mackerel over top and season with lots of pepper.
5. In a medium sized bowl, mix together the crème fraiche and 2 eggs. Add the parsley and chives and season with just a pinch of salt (remember that the mackerel is salty). Stir to blend and carefully pour over the tart filling.
6. Bake for 20-30 minutes or until set and golden. Ruth's Note: I needed to cook it a little longer. Best way to tell when it's ready...jiggle the pan. When it stops doing the "Jello Dance", it's done.
7. Remove from oven and allow to cool for 10 minutes before removing the sides of the pan.
Serve with a salad.