Smoked Mackerel and Leek Mini Tarts
Makes 6
Ingredients
500g ready-rolled shortcrust pastry
1 ½ tbsp olive oil
75g sliced leek
120g smoked mackerel fillets, skinned and flaked
Juice of 1/2 lemon
3 eggs
100g crème fraîche
3 heaped tsp Dijon mustard
1 tbsp chopped dill
50g Cheddar cheese, grated
Recipe
Preheat your oven to 200C/180C fan/gas 6. Place a baking tray in the oven to warm up.
Line the base and sides of six deep, 10-12cm , loose-based fluted tart tins with your shortcrust pastry. Trim to fit. Prick the base with a fork and pop in the freezer for 15 minutes until firm.
Put your lined tins on the hot baking tray and pop in the oven. Bake for 10-15 minutes or until golden. Remove from the oven, reduce the oven temperature to 180C/160C fan/gas 4 and set the pastry tins aside to cool.
Meanwhile, heat the olive oil in a frying pan and fry the leeks with a pinch of salt over a medium heat for 5 minutes until soft. Remove from the heat, transfer to a bowl and flake in the mackerel fillets, then squeeze in the lemon. Mix together and divide between the tart cases.
Whisk the eggs, crème fraîche, Dijon mustard and dill together then season to taste. Pour this mixture over the mackerel until it reaches the top of each pastry case. Sprinkle over with your grated Cheddar cheese and pop in the oven for 20-25 minutes.
Allow to cool in the tin for 10 minutes, then transfer to a rack for a further 15 minutes.
