Smoked trout tart

Name: Smoked trout tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 23cm (9in) shortcrust tart case, baked blind (see 5-minute shortcrust pastry recipe); A medium pinch of saffron threads; 2 medium eggs, plus 1 medium egg yolk; 200 mL tub full-fat crème fraîche; 2 level tbsp freshly chopped chives; 200 g (7oz) smoked trout, roughly torn into strips

There's nothing better than a meal completely made from scratch, so give our triple-tested smoked trout tart recipe a go this weekend and use our 5-minute shortcrust pastry recipe for a quick and easy home-made base!

By The GH Kitchen TeamPublished: 14 May 2004

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Food, Cuisine, Recipe, Baked goods, Dish, Pizza, Ingredient, Snack, Pizza cheese, Finger food,

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Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Ingredients

23cm (9in) shortcrust tart case, baked blind (see 5-minute shortcrust pastry recipe)
A medium pinch of saffron threads
2 medium eggs, plus 1 medium egg yolk
200 ml tub full-fat crème fraîche
2 level tbsp freshly chopped chives
200 g (7oz) smoked trout, roughly torn into strips

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4 and put a flat baking sheet on the middle shelf. Put the saffron in a cup and add 2tbsp boiling water. Leave for 5min.
2. Step 2
  Put the eggs and egg yolk in a jug, then add the crème fraîche, saffron liquid and chives and beat well. Season well with black pepper and a touch of salt.
3. Step 3
  Pour the egg mixture into the tart case first, then dot the trout on top. Carefully transfer the tart to the preheated baking sheet and cook for 30min or until the filling is set but still wobbly. Serve warm.
  
  Try these shortcrust pastry recipes from the Good Housekeeping cookery team:
  
  Apple pie
  
  Quick caramelised onion and goats cheese tart
  
  Cupcake quiche lorraines
  
  Onion, potato and thyme tart
  
  Simple smoked salmon tart

Per Serving:

Calories: 450
Total carbs: 23 g
Total fat: 33 g
Saturated fat: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time