Ocean Trout, Pumpkin and Goat’s Cheese Tart
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesIngredients
250 g 250 raw peeled and diced pumpkin
1 1 x 240g ocean trout fillet
2 2 eggs
3 3 ⁄4 cup Greek-style yoghurt
150 g 150 soft goat’s cream cheese
1 1 ⁄4 tsp freshly ground black pepper
1 sheet 1 frozen puff pastry
20 g 20 butter
- TO SERVE
2 Tbsp 2 finely chopped chives
Handful rocket leaves, optional
Method
- Place pumpkin in microwave-safe dish. Add 3 Tbsp water, cover with cling wrap and cook on full power for 5-6 minutes, until tender. Carefully strain, transfer to clean plate and set aside to cool slightly.
- Meanwhile, skin trout fillet and cut into cubes. In large bowl whisk together eggs, yoghurt and crumbled goat’s cheese. Season with pepper.
- Remove puff pastry from freezer and thaw until pliable. Line a loose- bottomed tart tin with a round of baking paper and grease sides with butter. Transfer pastry into tin, pressing into sides. Cut off overhangs. Prick base all over with fork.
- Fold cubed trout and cooled pumpkin through mixture and pour into pastry-lined tin. Smooth top. Bake for 25 minutes. Remove from oven and stand on wire rack in tin for 10 minutes to cool slightly before serving topped with chives and rocket, if using.
- Store any leftover pie in airtight container in fridge for up to 3 days. Enjoy cold or reheat in the microwave.
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