Fish pie tart

• porsi: 6
• waktu aktif: 30 mins
• total waktu: 1 hour 30 minutes

Bahan-bahan

500g pack shortcrust pastry

1 egg yolk & 3 whole eggs

250g piece undyed smoked haddock

250g chunky unsmoked fish (like cod)

200ml tub creme fraiche

1/2 pack chives, snipped

grating of fresh nutmeg

handful of cooked prawns, defrosted if frozen

25g sharp cheddar or similar cheese, grated

Petunjuk

1 Roll the pastry until just thicker than a £1 coin, and large enough to line a 23cm fluted tart tin (about 4.5cm deep) with some excess. Line the tin with the pastry, trim off the excess with a roll of the rolling pin, then prick the base all over with a fork Chill for 15 mins. Heat oven to 200C/ 180C fan/gas 6. Line the pastry with a sheet of over-hanging foil and press it into the corners of the tin. Fill with baking beans, lift on to a baking sheet and bake for 25 mins until the pastry feels firm. Remove the foil and beans, and bake for another 5 mins until biscuity. Beat the egg yolk and brush it all around the inside of the case. Bake for another 5 mins until golden and lacquered. Heat oven to 180C/160C fan/gas 4.

2 Put the fish on a plate, cover with cling film and microwave on High for about 4 mins until the flesh flakes easily. Alternatively, steam or gently poach the fish, then drain well. Gently transfer the fish to a colander and drain until the pastry is ready. Beat the 3 eggs, creme fraiche, chives and nutmeg with seasoning.

3 Flake the fish into large pieces, discarding any skin and bones, pat dry with kitchen paper and put into the pastry case. Tuck in the prawns here and there. Pour the filling over, scatter with the cheese, then bake for about 35 mins or until golden and set, with just a slight tremble in the middle of the tart. Let the tart cool for a few mins before serving.