Fish Puff Tart

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

6 ounces smoked haddock fillets, skinned and cubed
6 ounces fresh haddock or cod fillets
12 ounces puff pastry
All-purpose flour, for dusting
1 tablespoon pesto sauce
4 tomatoes, sliced or 10 cherry tomatoes
4 ounces goat cheese, sliced
1 large egg, beaten
Fresh thyme for garnish (optional)

Cooking Directions:

1. Preheat oven to 425°F (220°C).
2. On a lightly floured surface, roll out puff pastry into an 8x10" rectangle. Using a paring knife, draw a 7x9-inch rectangle in the center of the pastry, being careful not to cut through the pastry. Make light criss-cross patterns along the outer edge of the pastry with a knife.
3. Place a baking tray (sheet) in the oven to heat.
4. Spread the pesto over the bottom of the pastry case. Arrange the fish, tomatoes and cheese in the pastry case.
5. Brush the pastry edges with beaten egg and place on the heated baking tray (sheet).
6. Bake for 20 to 25 minutes, until the pastry has risen and golden brown. Garnish with fresh thyme, if desired.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.