Name: Smoked angelfish and caramelised tomato tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1x 300 g readymade shortcrust pastry; 400 g rosa tomatoes baby, halved; 2 Tbs brown sugar; 250 g angelfish smoked; 1 Tbs fresh dill chopped; 2 eggs; 1/2 cup sour cream; 1/4 cup milk; sea salt and freshly ground black pepper

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Ingredients (9)

1x 300 g

readymade shortcrust pastry

FILLING:

400 g	rosa tomatoes — baby, halved
2 Tbs	brown sugar
250 g	angelfish — smoked
1 Tbs	fresh dill — chopped
2	eggs
1/2 cup	sour cream
1/4 cup	milk
	sea salt and freshly ground black pepper

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Method:

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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