Its nice hot or cold with salad and the like (I made a salsa and put it over some leaves). If you are not partial to this fish filling you can use another or see the link below with lots of other options.
For the pastry
125 g butter, cubed, plus extra for greasing the flan tin250 g plain flour, plus extra for dusting
COLD water to bind
(in desperation, please buy a ready made pastry flan case or ready made shortcrust pastry)
For the filling3 smoked mackerel fillets (buy one vacuum pack, this is sufficient)
3 large eggs
50 ml double cream
100 ml milk
1-2 tsp coarse wholegrain mustard
1 bunch watercress, chopped
1 handful grated extra mature cheddar
1. For the pastry: put the butter, flour and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add the cold water to the mixer and continue processing until a dough is formed. Wrap it in cling film and chill for at least 1 hour, removing it from the refrigerator 15 minutes before you want to roll it.
2. Butter a 25cm shallow tin and sprinkle with a little flour. Lightly dust the dough with flour and roll out to a thickness of 3mm. Carefully lift the dough and lay it over the tart tin, then gently press down into the base. Trim the edges, leaving a rim of pastry above the rim of the tin to allow for shrinkage. Prick the base with a fork, then chill for 30 minutes.
3. Preheat the oven to 170C/150C fan/Gas 3. Line the pastry with a sheet of greaseproof paper, then fill with dried peas or beans and bake for 12 minutes. Remove from the oven.
4. For the filling: Preheat the oven to 180C/160C fan/Gas 4. Remove the skin from the mackerel fillets, cut them in half lengthways and flake the flesh, removing any bones. Scatter the mackerel and watercress over the based of the part-cooked tart shell.
Beat together the eggs, milk, cream, mustard and some salt and pepper.
Carefully pour the egg mixture over the filling, stopping when the liquid reaches the rim of the case – be careful not to let it overflow. Top with grated cheese then bake for 30-40 minutes, until the filling has set.
5. Remove the tart from the oven. Trim off any excess pastry around the rim, allow to cool, then cut into wedges and serve.
Here's the finished one, delicious!
If you want more 'topless tart' inspiration then look here...where there are lots and lots!