Continuing on our food @ your library theme here's our Library Manager Jan Richards' recipe for Smoked Trout Tart. Elisabeth Edwards and Yolanda Torrisi first published it in "Flavours of the Four Seasons". If you've been reading our Blog you'll know that Lis's latest book was launched last Friday, clever lady.
Smoked Trout Tart
Serves 4
Pastry
1 1/2 cups plain flour
1/2 teaspoon salt
50g cultured butter, cubed
1/8 to 1/4 cup iced water
Filling
30g butter
1 teaspoon olive oil
2 leeks
1 onion
1/2smoked trout, all skin and bones removed
2 eggs
300ml mixture cream and milk
pinch salt
1/4teaspoon pepper
2 tablespoons herbs, parsley, dill, chervil, chives alone or combination
To make the pastry, place the flour and salt in a food processor, Add the butter and process for about 10 seconds. Add iced water, drop by drop, through the feed tube with the machine running until the dough comes together without being wet.
Turn the dough onto a lightly floured board and press into a flat round. Wrap in cling film and pop into the refrigerator for at least one hour before using.
For the filling, melt butter in a frying pan and add the olive oil. Gently saute the leeks and onions until caramelised about 10 minutes.
Remove from heat and cool. Flake the trout into nice chunks, about the size of a 50-cent coin. Make a custard mixture by lightly beating together the eggs and combined cream and milk. Sieve through a jug and then add salt, pepper and herbs.
Line 34 x 11cm rectangle flan tin with the pastry. Preheat oven to 180C. Arrange leek and onion mix in pastry case and place trout on top. Gently pour the custard filling over the top of the leek and trout mixture. Bake for 35 minutes until pastry is golden brown and the filling puffed.