Ingredients
- FOR THE PASTRY:
- 200g plain flour
- A pinch of salt
- 100g cold butter
- A little cold water
- FOR THE FILLING:
- 2 fillets of smoked mackerel (150g), skin and bone removed
- 2 cooked beetroot, cut into ½cm slices
- 250g crème fraîche
- 3 free-range egg yolks
- 1tbs horseradish
- 1tbs chopped dill
- Salt and pepper
1 Grease a 23cm wide, fairly deep tart tin.
2 Put the flour in a mixing bowl with a pinch of salt, then grate in the butter. Rub with your fingertips until it resembles breadcrumbs, then stir in enough cold water (1½-2 tablespoons should do it) to bring together into a smooth but not sticky dough.
3 Roll the dough out on a lightly floured surface until it is big enough to line the tin.
4 Chill the pastry case for 20 minutes and turn the oven on to 180 degrees.
5 Trim the edges of the pastry. Prick the base several times with a fork. Line with grease-proof paper and baking beans.
6 Bake for 15 minutes, remove the beans and paper and bake for another five minutes until golden. Turn the oven down to 160 degrees.
7 Lay pieces of mackerel and the beetroot alternately over the base of the tart.
8 Put the crème fraîche into a bowl then whisk in the egg yolks, horseradish, dill, salt and pepper. Add this mixture to the tart, making sure it's nice and even and that the mackerel and beetroot are submerged.
9 Bake for 25 minutes. Allow to cool and eat at room temperature.
