Smoked Trout and Crème Fraîche Pesto Tart
By OcadoLife
Published on 18 August 2022
A quick, flavour-packed meal, this Smoked Trout and Crème Fraîche Pesto Tart is on the table in just 20 minutes. Created by Emily Jonzen, a food stylist and author of Good Food Fast, it uses ready-made pastry to save on time –and be sure to preheat the baking tray, to ensure a speedy bake. Serve hot or cold, scattered with a handful of basil leaves. Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 ready-rolled puff pastry sheet
- 1 medium egg yolk, lightly beaten
- 3 salad onions, trimmed and finely sliced
- 1 large of courgette, sliced into ribbons and patted dry with kitchen towel
- 0.5 tbsp of olive oil
- 5 tbsp of reduced-fat crème fraîche
- 3 tbsp of fresh pesto
- 2 packs of scottish loch trout flakes
- 1 handful of basil leaves, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7 and put a large baking tray on the top shelf. Unroll the pastry, keeping it on its baking paper. Score a border about 1cm from the edge; brush the border with egg yolk. Prick the centre all over with a fork, then carefully transfer the pastry, still on its paper, to the hot baking tray. Bake for 12 mins, until golden and well risen.Step 2
Meanwhile, toss the salad onions and courgette in the olive oil and a little seasoning. Put on a second baking tray and pop in the oven for 5-6 mins, until they’ve softened and taken on a tiny bit of colour.Step 3
Remove the pastry from the oven and flatten the puffed middle with the back of a spoon. Mix the crème fraîche and pesto together and spread inside the border. Scatter over the courgette mixture, then top with the trout; return to the oven for 3-5 mins, until the pastry is crisp, and the trout has warmed through.Step 4
Sprinkle over the basil leaves and serve. The tart will keep in the fridge for up to 2 days; eat leftovers cold.