A savoury tart using the best of Hampshire produce with smoked trout and watercress.
RECIPE DETAILS
1. For the pastry, rub the butter into the flour with a pinch of salt & a grind of pepper. When the mixture resembles fine breadcrumbs, add enough cold water to bind into a pliable dough. Rest in the fridge for 30 minutes.
2. Preheat the oven to 180ºC. Roll out onto a lightly-floured surface & line a 20cm fluted flan tin. Prick all over with a fork, brush with egg & bake for 30-35 minutes.
3. Boil the baby beetroot in water with a pinch of salt for approximately 30 minutes.
4. Turn the oven down to 150ºC. For the filling, prepare the onions & garlic and fry the onion in butter until golden and sticky, adding the garlic about halfway through. Turn off the heat.
5. Trim the watercress and blanch in boiling water for 1 minute, then plunge into iced water. Squeeze well and blot on absorbent paper, then chop and add to the cooling onions. Flake the trout & chop the chives, then mix gently with the onion & watercress. Season to taste and sprinkle over the pastry base.
6. Gently whisk the eggs with the cream, sour cream & mustard. Season with salt & lots of black pepper, then add the trout & watercress mixture, mix and pour gently over the tart. Bake for 55-60 minutes. The tart is ready when the centre is just set, but still has a slight wobble to it.
7. Remove the tart from the oven & leave to cool.
8. Remove the stalks from the watercress and spin in a salad spinner to remove all excess water. Dry on kitchen paper if necessary.
9. Whisk the vinaigrette ingredients together in a bowl, then toss the leaves in a little rapeseed oil to coat.
10. To serve, cut the tart into wedges. Serve one wedge on the plate and place the beetroot next to it. Top with a spoon of the vinaigrette and spoon on some sour cream. Top with the grated horseradish and lemon thyme. Arrange the watercress next to it and drizzle around the vinaigrette with the honey mustard.
