Rainbow trout fish tart

Fish tart is when the catch should feed six, not two. Rainbow trout in pieces, leek for sweetness, egg custard that sets it. It is not fish gratin — the gratin is potato and sauce in a dish, the tart has a crust and is cut in slices.

How to do it

The crust

Blind-bake. Raw pastry under fish goes doughy. A fork in the base is enough against blisters.

The filling

Leek soft in butter, not burnt. Fish in pieces, not mince — you want to see flakes when you cut. The custard should cover but not drown the fish.

Oven

175 degrees until the middle no longer sloshes. Rest ten minutes so the tart will cut.

Serving

Green salad. Lingonberries if you like. The tart is a weekday feast, not fine dining.

Tips

The same idea with brown trout. Freeze an extra tart: bake it through, chill, freeze, reheat. See freezing and storing.