Mackerel, beetroot and fennel tart

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.