Mackerel and kale puff pastry tart
- Published: 27 Feb 18
- Updated: 18 Mar 24
Yes – it is possible to enjoy an elegant, savoury tart with a flaky puff pastry base on a weeknight, in just 30 minutes.
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Serves 4-6
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Hands-on time 30 min
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Ingredients
- 375g block of puff pastry
- Glug of olive oil
- 100g smoked bacon lardons
- 1 small finely chopped onion
- 80g kale
- 240g pack of peppered smoked mackerel fillets
- 200ml light crème fraîche
- 1 lemon
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Roll out a the pastry to the thickness of a pound coin then, using a plate as a guide, cut out a 20-23cm circle (keep the leftover pastry for another recipe). Slide onto a non-stick baking sheet and bake for 15-20 minutes until puffed, golden and cooked through, then leave to cool on the sheet.
- Meanwhile, in a non-stick pan, heat a glug of olive oil and fry the smoked bacon lardons and onion for 5-10 minutes. Add the kale, cook for 2 minutes until it wilts, then stir in the mackerel fillets, skin removed and flesh flaked, with a squeeze of lemon. Spread the light crème fraîche on the pastry, then spoon on the topping. Add a squeeze of lemon.
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- Recipe from February 2018 Issue
Nutrition
For 6
Nutrition: per serving
- Calories
- 418kcals
- Fat
- 32.5g (12.2g saturated)
- Protein
- 14.8g
- Carbohydrates
- 15.7g (2.5g sugars)
- Fibre
- 2g
- Salt
- 1.7g
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