Fish and Veggie Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
6
- Ingredients
- 5 ozs ready-made Puff pastry (cold)
- plain flour
- 2 Tbsps sunflower oil
- 2 Zucchini (diced)
- 1 Eggplant (diced)
- 4 Tomatoes (diced)
- 2 Cod (diced)
- ⅞ cup double cream
- ⅞ cup Crème fraiche
- 3 eggs (beaten)
- salt
- peppers
- ¾ cup Gruyere (grated)
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 4. Line a 17 inch x 12 inch jelly roll pan with baking parchment.
2.
On a lightly floured surface, roll the pastry into a 17 inch x 12 inch rectangle and press into the pan, making sure to create edges all around.
3.
Prick the base with a fork and chill for 10 minutes.
4.
Prepare the filling by heating the oil in a large saute pan over a medium heat and frying the courgette and aubergine. Season with a little salt and continue to fry for a further 5 minutes.
5.
Add the tomatoes and cook for a further 5-6 minutes, stirring occasionally. Season and set to one side.
6.
Bake the pastry in the oven for 12-15 minutes until risen and golden. Remove and let it cool.
7.
Lower the oven to 180°C | 350F | gas 4.
8.
Prepare the quiche mixture by whisking together the double cream and crème fraiche until smooth. Whisk in the eggs and season well with salt and pepper.
9.
Arrange the vegetable mix in the pastry case and then the cod fillets. Pour the quiche mixture on top and sprinkle the grated cheese on top.
10.
Return to the oven and bake for 12-15 minutes until it has just set and the fish is cooked.
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