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Trout & Broad Bean Filo Tart |
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| Serves 6 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
olive oil
4 sheets filo pastry
3 eggs, beaten
100g fat-free quark
150g hot smoked trout, flaked
150g broad beans, weighed after double-podding
chives chopped to make 1 tbsp
pea shoots to serve
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Heat the oven to 170C/fan
150C/gas 3½. Oil a 21cm tart tin, then layer in the filo
sheets. Brush with oil in between. Scrunch up the pastry
overhanging the sides to make a border. Mix the eggs and
quark with plenty of seasoning. Fold in the trout, broad
beans and chives. Pour into the pastry case, and bake for
15-20 minutes until the tart is set but still has a little
wobble. Leave to cool, then scatter over a few pea shoots
leaves to serve.
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