Smoked trout spinach and sweet potato tart

Name: Smoked trout spinach and sweet potato tart
Ingredients: 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.

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Roasting Modern Australian / International

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Smoked trout spinach and sweet potato tart

A tart for lunch feels so provincial I love it. It feels fresh and seasonal, and in summer it can feel like you are transported to France. You can use any combination of ingredients you think go well together, just add a beautiful fresh salad, and voilà.

Shake up the flavours how you like - swap out the sweet potato for leftover roast potatoes or parsnip, flake in another smoked fish you like –I adore spinach with fish, and in a tart, so keep this one. Great for a special lunch that I can make in advance and stay out of the kitchen once guests arrive, yet still has the wow factor on serving.

Serves 6. Freezes well.

Pictured: Smoked trout spinach and sweet potato tart

Ingredients

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.

Method

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.

Pictured: Smoked trout, sweet potato and spinach tart

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