Locally smoked mackerel and wild garlic yarg tart
Created by Sanjay Kumar, Head Chef at the Greenbank Hotel in Falmouth
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min
Makes 1 x 25cm tart, to serve 6-8
Ingredients
For the pastry
125g unsalted butter, cubed
250g all purpose flour
1 egg yolk
For the filling
250g Wild garlic yarg
3 smoked mackerel fillets
6 egg yolks
3 whole eggs
250ml double cream
Juice of ½ lemon
A few pinches ground nutmeg
Salt and black pepper
Dressed salad leaves, to serve
Method
- First, make the pastry. Place the butter and flour in a food processor, and then mix until it resembles fine breadcrumbs. Mix the egg yolk with 50ml cold water, add to the mixer and continue processing until it forms a dough. Wrap in cling film and chill for 1 hour. Remove from the fridge 15 minutes before you want to roll it.
- Next, butter a 25cm tart tin and sprinkle with a little flour. Dust the dough with flour and roll out to 3mm thick. Carefully lift the dough onto the tart tin, then press down into the base and trim the edges, leaving extra to allow for shrinkage. Prick the base with a fork, and then chill for 30 minutes.
- Preheat the oven to 170C. Line the pastry with a sheet of greaseproof paper, then fill with dried peas or beans and bake for 12 minutes. Reduce the heat to 140C and bake for a further 15-20 minutes until dry. Remove from the oven and set aside.
- Meanwhile, prepare the filling. Skin the mackerel fillets, cut them in half lengthways and flake the flesh, removing any bones. Beat together the yolks, eggs, cream, lemon juice and nutmeg, and then season. Scatter the mackerel, spring onions and grated wild garlic yarg over the cooked tart shell. Preheat the oven to 180C Place the pastry case in the oven, and then carefully pour over the cream mixture until it reaches the rim of the case, being careful not to let it overflow. Cook for 30-40 minutes until set. Remove the tart from the oven, trim off any excess pastry and serve with dressed salad leaves.
