Mackerel, beetroot and fennel tart

Mackerel, beetroot and fennel tart
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 20 minutes to cook

A quick and easy tart recipe, packed full of British ingredients.

Nutrition: per serving

Calories
506kcals
Fat
37.2g (14.1g saturated)
Protein
18.3g
Carbohydrates
24.2g (3.3g sugars)
Fibre
1.4g
Salt
1.8g
Calories
506kcals
Fat
37.2g (14.1g saturated)
Protein
18.3g
Carbohydrates
24.2g (3.3g sugars)
Fibre
1.4g
Salt
1.8g

Ingredients

  • 375g ready rolled puff pastry sheet
  • 1 large fennel bulb, fronds attached
  • Knob of butter
  • 150g ready cooked baby beetroot
  • 1 packet (about 330g) smoked mackerel, skin removed, flaked 100g Wensleydale, crumbled

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Lay the pastry on
  2. a non-stick baking sheet and gently score a 2.5cm border all around the pastry. Prick the centre with a fork several times, then bake in the oven for 10-15 minutes.
  3. Meanwhile, thinly slice the fennel, reserving the fronds for later. Heat the butter in a pan and cook the fennel for 5-10 minutes until tender. Cut the beetroot into thin wedges.
  4. Gently push down the centre of the pastry, leaving a risen border. Scatter over the fennel, beetroot and mackerel, then return to the oven for 5 minutes. Remove from the oven, then crumble over the cheese and the reserved fennel fronds. Serve straightaway.

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