Ocean Trout, Pumpkin & Goats Cheese Tart
Prep time: 20 mins
Cooking time: 1hr
Serves: 4-8
Ingredients
- 250g raw peeled and diced pumpkin*
- 1 x 240g ocean trout
- ¾ cup Greek-styled yoghurt
- 150g soft goat's cream cheese
- ¼ tsp freshly ground black pepper
- 2 eggs
- 1 sheet frozen puff pastry
- 20g butter
To Serve:
- 2 tbsp finely chopped chives
- Handful rocket leaves, optional
Method
- Place pumpkin in a microwave safe dish. Add 3 tablespoons water, cover with cling wrap and cook on full powder for 5-6 minutes, until tender.
- Meanwhile, skin the trout fillet and cut into cubes. In a large bowl whisk together the eggs, yoghurt and crumbled goat's cheese. Season with pepper.
- Remove puff pastry from the freezer and thaw out until pliable. Line a loose-bottomed tart tin with a round of baking paper and grease sides with butter. Transfer pastry into the tin, pressing into the sides. Cut off overhangs. Prick base all over with a fork.
- Fold decided trout and cooled pumpkin through the mixture and pour into the pastry-lined tin. Smooth top. Bake for 25 minutes. Remove from oven and stand on a wire rack in tin for 10 minutes to cool slightly before serving topped with chives and rocket, if using.
- Store any leftover pie in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the microwave.
*Notes: for convenience we used peeled diced pumpkin, if using a whole pumpkin aim for a 320g before peeling and removing seeds.
