Smoked angelfish and caramelised tomato tart

Recipe from: 11 January 2016
recipe, fish, tomato, savoury, tart,light meals

Ingredients 10
Servings 4
Time 00:15

Ingredients

  • 1x 300
    g
    roll shortcrust pastry
  • FILLING:
  • 400
    g
    baby rosa tomatoes, halved
  • 2
    Tbs
    brown sugar
  • 250
    g
    smoked angelfish
  • 1
    Tbs
    fresh dill, chopped
  • 2
    eggs
  • 1/2
    cup
    sour cream
  • 1/4
    cup
    milk
  • sea salt and black pepper
 

Method

00:40
 
Preheat the oven to 180ºC. Roll out the short crust pastry, line 1 x 22 cm tart or 4–6 smaller tart tins with pastry.

Cover with baking paper and baking beans or rice, and place on a baking tray. Bake for 10 minutes, remove paper and bake for an additional 5 minutes. Remove and allow to cool.

Heat a small frying pan, add the tomatoes and brown sugar and cook for 3–5 minutes or until caramelised. Remove all bones from the angelfish, and flake, place fish and tomatoes in the tart. Sprinkle with dill.

In a jug whisk together the eggs, sour cream and milk and season well. Pour over the fish and tomatoes.

Bake for 20 minutes, or until tarts are firm in the centre and puffed up and golden.

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Read more on: tart  |  recipe  |  savoury  |  fish  |  tomato  |  light meals
 

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