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Wednesday
Nov212012

Smoked Trout Spinach and Sweet Potato Tart

I wanted to serve something special for a lunch that I could make in advance, yet still had a good amount of wow factor on serving. I came up with this lovely combination for a tart after purchasing a beautiful hot smoked trout from the local markets. Sprinkling the salad with some dukkah added a perfect touch to the salad and completed the meal nicely.

Pictured: Smoked Trout Spinach and Sweet Potato Tart

1 sheet frozen shortcrust pastry
450g sweet potato, peeled and cut into 3cm pieces
Olive Oil
1 onion, chopped finely
1 garlic, chopped finely
1 bunch spinach - trimmed, washed, shredded
2 eggs
150ml yoghurt with a little milk
Pinch nutmeg
1 smoked trout, flesh removed and flaked


Preheat oven to 190°C.
Use pastry to line a 2cm deep tart tin with removable base. Use overhanging trimmings to fill any gaps in base. Line tart with w baking paper, fill with dried beans or rice and blind bake for 15 minutes. Remove paper and beans, cook 10 minutes til dry and golden. Let cool while preparing the filling.

Increase heat to 200°C.
Place sweet potato on tray, drizzle with olive oil and season with salt and pepper, roast 30 mins, til tender and browned . Decrease heat back to 180 °C.

Heat 2 tbsp oil in a pan - cook onion and garlic on low heat til soft. Add spinach and cook gently til it wilts – squeeze any excess juice.

Mix eggs, yoghurt, milk and nutmeg, season.

Spread sweet potato, spinach and smoked trout all around tart shell evenly.
Pour the egg mix in to fill between the gaps.

Bake 180°C 20 minutes, til set.

Serve wedges of tart (warm or room temperature) with a fresh salad, sprinkled with some dukkah for a nice extra touch and flavour.

Serves 6