Smoked mackerel, goat’s cheese and beetroot tart

Smoked mackerel, goat’s cheese and beetroot tart

Fish Kitchen
David Loftus

I’m a fan of quiche-style fish tarts – they are such a great baked vehicle for interesting fillings – and this one is one of my favourites. You can make a big tart if you prefer, but these look so good and they’re perfect for a picnic.



Quantity Ingredient
250g plain flour, plus extra to dust
150g unsalted butter, diced
1 teaspoon fine sea salt
2 teaspoons thyme leaves, chopped
1 egg, beaten
1 tablespoon milk, cold
1 egg yolk, beaten with 2 teaspoons milk, for the eggwash


Quantity Ingredient
3 eggs
150ml double cream
1 tablespoon creamed horseradish
150ml beetroot juice
150g smoked mackerel, flaked
50g firm goat’s cheese, crumbled
1 1/2 tablespoons dill, chopped
cornish sea salt
freshly ground black pepper

Beetroot and watercress salad

Quantity Ingredient
300g raw beetroot, peeled and finely shredded
2 tablespoons sherry vinegar
75ml extra virgin olive oil
2 handfuls watercress

To serve

Quantity Ingredient
lemon wedges


  1. To make the pastry, put the flour, butter, salt and thyme into a food processor and process until the mixture resembles fine breadcrumbs.
  2. Add the egg and milk and pulse briefly until the dough comes together. Shape the pastry into a disc, wrap in cling film and rest in the fridge for 1 hour.
  3. Heat your oven to 200°C. Roll out the rested pastry on a lightly floured surface to the thickness of a £1 coin and use to line four 10 cm loose-based individual flan tins, 2 cm deep. Line the pastry cases with a disc of greaseproof paper and add a layer of baking beans. Chill for 10 minutes.
  4. Bake the pastry cases for 15 minutes, then lift out the paper and baking beans and brush the pastry with egg wash. Turn the oven down to 160°C.
  5. For the filling, lightly beat the eggs, cream, horseradish and beetroot juice together in a bowl and season with salt and pepper. Scatter the smoked mackerel, goat’s cheese and dill evenly into the pastry cases, then pour over the egg mixture. Bake for 20 minutes, until the custard is set and the pastry is golden.
  6. Meanwhile, for the salad, mix the beetroot, sherry vinegar and extra virgin oil together in a bowl and season with salt and pepper to taste.
  7. When the tarts are ready, leave them to stand for 5 minutes or so, to cool slightly. Add the watercress to the beetroot and toss to mix. Place a tart on each plate and arrange a pile of salad alongside. Serve with lemon wedges.
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