Imagine a dish that captures the essence of British coastal cuisine, where smoky flavors dance with delicate pastry and bold mustard seeds create a symphony of taste. The Suffolk Smokehouse Tart isn't just a recipe—it's a culinary adventure that transforms humble ingredients into an extraordinary gastronomic experience. Whether you're a seasoned home cook or a curious food enthusiast, this recipe promises to transport your taste buds to the charming shores of Suffolk with every single bite.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 2 tablespoons mustard seeds
- 1/4 cup cold water
- 1 cup smoked fish, flaked
- 1/2 cup cream
- 3 eggs
- Salt and pepper to taste
Instructions
- Begin by preparing the mustard seed pastry. In a large mixing bowl, combine the all-purpose flour and chilled, diced unsalted butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the mustard seeds to the flour and butter mixture, and season with a pinch of salt. Mix well to ensure the mustard seeds are evenly distributed throughout the flour.
- Gradually add the cold water, one tablespoon at a time, mixing gently with your hands or a fork until the dough begins to come together. Be careful not to overwork the dough.
- Once the dough has formed, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
- While the pastry is chilling, preheat your oven to 375°F (190°C). Prepare a tart pan by lightly greasing it with butter or cooking spray.
- After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to fit the tart pan. Carefully transfer the rolled dough to the pan, pressing it into the edges and trimming any excess dough. Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Line the pastry with parchment paper and fill it with baking beans or rice to weigh it down. Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden.
- Remove the tart shell from the oven and carefully take out the parchment paper and baking beans. Return the tart shell to the oven and bake for an additional 5-10 minutes until the base is fully cooked and lightly golden. Remove from the oven and let it cool slightly.
- In a mixing bowl, whisk together the cream, eggs, salt, and pepper until well combined. Stir in the flaked smoked fish, ensuring it is evenly distributed throughout the mixture.
- Pour the smoked fish mixture into the pre-baked tart shell, spreading it out evenly. Bake in the oven for about 25-30 minutes, or until the filling is set and the top is lightly golden.
- Once baked, remove the tart from the oven and allow it to cool for a few minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
Tips
- Pastry Perfection: Keep your butter ice-cold and handle the dough minimally to ensure a flaky, tender crust. The mustard seeds should be evenly distributed for consistent flavor.
- Blind Baking Brilliance: Always pre-bake your tart shell to prevent a soggy bottom. Using baking beans helps maintain the pastry's shape and ensures even cooking.
- Smoked Fish Selection: Choose high-quality smoked fish like haddock or mackerel for the most authentic flavor. Fresh, locally sourced fish will elevate your tart significantly.
- Temperature Matters: Let your tart rest for 5-10 minutes after baking to allow the filling to set completely. This makes cutting and serving much easier.
- Garnish Wisely: Fresh dill or chives can add a bright, fresh note that complements the rich, smoky flavors of the tart.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 15g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 160mg
