Mackerel, beetroot and fennel tart

Mackerel, beetroot and fennel tart

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

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

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
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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.

Nutrition

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

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