• 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


  • 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.


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating