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Hot smoked trout, kale and feta tart

Name: Hot smoked trout, kale and feta tart
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 6 kale leaves (about 140g), stalks removed, leaves torn; 20.00 ml olive oil; 350g whole hot-smoked trout, skin removed, flesh flaked; 100g firm feta; 250ml milk; 250g sour cream; 10 eggs, lightly beaten; Pinch of cayenne pepper; 200g plain flour; 100g cold unsalted butter, chopped; 1 egg

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 07, 2017

A light and healthy savoury tart is the perfect recipe to use up leftovers and still please the family.

6 kale leaves (about 140g), stalks removed, leaves torn
1 tbs olive oil
350g whole hot-smoked trout, skin removed, flesh flaked
100g firm feta
1 cup (250ml) milk
250g sour cream
10 eggs, lightly beaten
Pinch of cayenne pepper

Pastry

1 1/3 cups (200g) plain flour
100g cold unsalted butter, chopped
1 egg

Method

1.

For the pastry, combine the flour and a pinch of salt in a large bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs.
2.

Make a well in the centre, add the egg and 2 tbs water and gently stir until dough just comes together. Cover with plastic wrap and chill for 30 minutes to firm up.
3.

Preheat the to oven 180°C/160°C fan-forced. Grease a 22cm round springform pan.
4.

Roll out dough on a lightly floured work surface until 4mm thick, then use to line pan, trimming excess. Using a fork, gently prick base. Cover with plastic wrap and chill for a further 30 minutes.
5.

Line pan with baking paper and fill with baking weights. Bake tart for 20 minutes or until edges are light golden. Remove baking paper and weights and bake for a further 15-20 minutes until the base is golden. Set aside to cool.