- 1 1/2 sheets of shortcrust pastry
- 150g Huon Premium Wood Roasted Ocean Trout
- 150g spinach, wilted and roughly chopped
- 4 eggs
- 150ml pure cream
- Ground nutmeg
- 120g soft goats cheese (chevre)
- 2 tbsp chives, chopped
Preheat the oven to 180C
Grease a 23cm x 3.5cm deep loose bottom fluted flan tin. Line prepared tin with the pastry, overlapping and cutting to fit, pressing the joins together.
Trim off any excess with a knife, and set aside, then lightly pierce pastry with a fork.
Line with a piece of baking paper and fill with pastry weights or rice. Place on a baking tray and bake blind for 15 minutes.
Remove the baking paper and weights and return the pastry shell to the oven for about 5 minutes or until it looks dry and faintly coloured. Use pastry scraps to repair any holes that may appear.
To make the filling, whisk the eggs with the cream, season with nutmeg, salt and pepper.
Sprinkle the bottom of the tart with the spinach. Arrange the ocean trout and goats cheese on top. Sprinkle with the chives. Add the egg mixture and bake for 30 minutes or until the mixture is set.
Leave to cool in the tin for 5 minutes before removing, then serve warm or cold with a green salad.