Warm monkfish and pilchard tarts

6 servings

Ingredients

Quantity Ingredient
1 Lemon - for the juice only
6 ounces Skinned monkfish tail; diced
3 ounces Spinach
12 smalls Cherry tomatoes
12 Pitted black olives; halved
3 ounces Salt cured pilchard fillets
2 tablespoons Basil; chopped
2 Eggs
6 fluid ounce Double cream
2 tablespoons Parmesan; grated
Salt and freshly ground black pepper
9 ounces Plain flour
1 ounce Parmesan; grated
2 ounces Butter; chilled and diced
1 tablespoon Fresh sage; chopped
1½ tablespoon Very cold water
1 Egg white

Directions

FOR THE PASTRY

1 For the Pastry: Sift the flour and salt into a food processor and add the butter and parmesan. Process until the mixture looks like fine breadcrumbs.

2 Add the water until the mixture forms a ball. Transfer to a lightly floured surface and knead until smooth.

3 Divide the pastry into four pieces and use to line four loose-bottomed tartlet tins 4½" wide and 1 ½" deep. Refrigerate for 30 minutes.

4 Preheat oven to 200c/400f/Gas 6. Line the pastry cases with greaseproof paper and baking beans. Bake for 10 minutes.

5 Remove the paper and beans, and bake the cases for eight minutes. Brush the base of each case with some unbeaten egg white and return to the oven for a minute. Remove and leave to cool.

6 Pour the lemon juice onto the monkfish and season with salt and pepper.

Wilt the spinach by putting in a pan with 1 tsp cold water and placing over a medium heat, drain and roughly chop.

7 Cover the cherry tomatoes with boiling water, leave for a few seconds, drain and peel off the skins.

8 Arrange the ingredients in the tartlet cases. Mix the eggs, double cream, parmesan and a little seasoning. Pour the mixture over the filling and bake in the oven for 20 minutes, until set in the centre and lightly browned.

Lift the tartlets out of the tins and serve warm with a little dressed salad.

Converted by MC_Buster.

Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.

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