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Pea and smoked trout tart
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a quick, flavorful weeknight meal using smoked trout, puff pastry, and fresh greens.
Ingredients:
  • 375g block frozen puff pastry, thawed
  • 180g pea
  • 480.00 gm fresh ricotta
  • Grated zest of 1 lemon, plus 1 tbsp juice
  • 2 x 100g pkt lemon pepper smoked trout (see note)
  • 250.00 ml snow pea sprouts, ends trimmed
  • 36.40 gm olive oil
Instructions:
  • Preheat your oven to 180°C. Line a baking tray with parchment paper. Roll out the pastry on a lightly floured surface into a 16cm x 30cm rectangle. Transfer the pastry to the tray and bake for 10 minutes until puffed. Cover with another sheet of parchment paper and a tray, then bake for an additional 10 minutes until golden and crisp. Allow to cool.
  • Cook the peas in boiling salted water for 2-3 minutes. Then, refresh them in cold water, drain, and blend them in a food processor with ricotta and zest until a chunky puree forms. Season the mixture to taste.
  • Combine the oil, lemon juice, salt, and pepper in a bowl and whisk together.
  • Prior to serving, delicately layer the creamy ricotta mixture onto the pastry, generously sprinkle the flaked trout over it, and artfully place sprouts before drizzling with the flavorful dressing and serving promptly.

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