Mixed fish puff pastry tart
Ingredients
170g (6oz) smoked haddock fillets, skinned and sliced
170g (6oz) cod or haddock fillets, skinned and sliced
340g (12oz) puff pastry
flour, for dusting
1 x 15ml spoon (1 tablespoon) pesto sauce
4 tomatoes, sliced or 10 cherry tomatoes (approx.)
115g (4oz) goats cheese, sliced
1 egg, beaten
thyme, to garnish
Serves 4
Method
Preheat the oven to 220°C/425°F, Gas Mark 7
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.
Place a baking tray in the oven to heat.
Spread the pesto over the bottom of the pastry case.
Arrange the fish, tomatoes and cheese in the pastry case.
Brush the pastry with beaten egg and place on the heated baking
tray.
Bake for 20-25 minutes, until the pastry is well risen and golden
brown.
Garnish with thyme.
