”Knowing where our ingredients come from is always top of mind at the Palace, so we were delighted to use local Oak Smoked Trout Ribbons from Three Streams Smokehouse in this easy pesto tart.
Three Streams is certainly forging the way ahead when it comes to sustainable fishing methods and responsible farming practices. We had to stop ourselves from snacking on the smoked trout while we were cooking. It’s subtle and sublime. You’ll often find their range in the fridges next to Pesto Princess so keep a look out when you are next in store.
We trust those delicate pink ribbons of smoked trout, the buttery pastry shell and fresh herb flavours will work their way into your weekend kitchen adventures”.
Gone fishing 🙂
You will need
For the pastry:
- 225 g plain flour
- 100 g butter
- Pinch of salt
- ± 2 Tbsp ice water
For the filling:
- 1 Tbsp olive oil
- 1/2 cup shallot*, minced (about 3 medium shallots)
- 2 cloves garlic, minced
- 1 cup full cream milk
- 1/4 cup sour cream
- 3 large eggs, beaten
- 3 Tbsp capers or caperberries, drained
- 2 Tbsp fresh dill, chopped
- Pinch of freshly ground black pepper
- 200 g Three Streams Oak Smoked Trout Ribbons
- 4 tsp Pesto Princess Basil & Lemon Pesto
- Fresh basil, lemon wedges and caperberries to serve
*shallots are not always easy to find, so sub with one onion.
- Sift the flour into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add the ice water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling, or overnight.
- Roll the dough to a thin round approximately 33cm in diameter, then trim to make a 30cm circle. Lay the dough loosely into a 23cm fluted tart pan with removable bottom. Chill in the refrigerator for at least 1 hour or up to 1 day.
- Preheat the oven to 180°C and blind bake the tart crust for 7-8 minutes, remove and set aside.
- Warm the olive oil in a small pan, sauté the shallots for about 2-3 minutes or until translucent. Then add the garlic and sauté for another minute. Remove from the heat.
- In a bowl, whisk together the eggs, sour cream, milk, capers, Pesto Princess Basil & Lemon Pesto, dill and pepper. Spoon the shallot mixture in an even layer on the bottom of the crust then arrange the salmon across the top evenly. Pour the egg mixture on top.
- Bake for about 30 minutes until the top is golden brown and the filling is set. Let it cool for another 30 minutes before unmolding the tart onto a serving platter. Serve warm, topped with fresh basil, lemon wedges and caperberries on the side.
Serves 4 generous portions or 8 light lunches. Cover and refrigerate leftovers for up to 3 days.
Recipe and food styling by Michelle Parkin.