Mackerel and kale puff pastry tart

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Roll out a the pastry to the thickness of a pound coin then, using a plate as a guide, cut out a 20-23cm circle (keep the leftover pastry for another recipe). Slide onto a non-stick baking sheet and bake for 15-20 minutes until puffed, golden and cooked through, then leave to cool on the sheet.
2. Meanwhile, in a non-stick pan, heat a glug of olive oil and fry the smoked bacon lardons and onion for 5-10 minutes. Add the kale, cook for 2 minutes until it wilts, then stir in the mackerel fillets, skin removed and flesh flaked, with a squeeze of lemon. Spread the light crème fraîche on the pastry, then spoon on the topping. Add a squeeze of lemon.