Smoked angelfish and caramelised tomato tart

A delicious seafood tart, perfect for lunch.
recipe, fish, tomato, savoury, tart,light meals

Recipe from: 11 January 2016
Preparation time: 15 min
Cooking time: 40 min


  • 1x 300
    roll shortcrust pastry
  • 400
    baby rosa tomatoes, halved
  • 2
    brown sugar
  • 250
    smoked angelfish
  • 1
    fresh dill, chopped
  • 2
  • 1/2
    sour cream
  • 1/4
  • sea salt and black pepper
Servings: Change Serving


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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