French · Dinner
Trout and Herb Tart
A single-portion open tart of flaked trout fillet set over a buttery shortcrust base with crème fraîche, egg, dill and chives, baked until the custard sets and the pastry edge turns golden. Served warm with a lemon wedge and a small green salad alongside.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
701Calories
31.4gProtein
48.6gFat
35.9gCarbs
2.4gSugar
1.9gFiber
682mgSodium
429mgChol
24.7gSat Fat
690mgPotassium
140mgCalcium
3.4mgIron
5.8mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Rub cold butter into flour and salt with your fingertips until it resembles coarse breadcrumbs, then stir in ice water until the dough just clumps together.
2
Chill
Shape the dough into a disc, wrap it and chill in the refrigerator for 20 minutes until firm.
3
Blind-bake
Roll the dough onto a floured surface, press into a 5-inch tart tin, prick the base, and bake at 375°F for 12 minutes until the edges turn pale gold.
4
Whisk
Whisk together the egg, crème fraîche, dill, chives, shallot, lemon zest and black pepper until smooth and evenly speckled with herbs.
5
Build and bake
Scatter the trout over the part-baked pastry shell, pour the custard mixture over until the fish is mostly covered, and bake at 375°F for 20–22 minutes until the center has a slight wobble and the top is lightly golden.
6
Rest
Let the tart sit in the tin for 5 minutes until the custard finishes setting.
7
Plate
Lift the tart onto a plate and serve warm with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skin removed
- 5 oz140g all-purpose flour
- 3 oz86g butter
- 2 tbsp2 tbsp ice water
- 22 eggs
- 1/2 cup120ml creme fraiche
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh chives
- 11 shallot
- 1 tsp1 tsp lemon zest
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
