Trout and broad bean filo tart
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- spray 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
- chopped to make 1 tbsp dill or chives
- to serve pea shoots
- to serve mint leaves
Method
- STEP 1
Heat the oven to 170C/fan 150C/gas 3½. Spray a 21cm tart tin with oil, then layer in the filo sheets with a spray of 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 dill. 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 and mint leaves to serve.