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The Tiny Italian

Fish & Seafood / Pies and Tarts / Recipes

Mackerel leek asparagus tart

Mackerel leek asparagus tart

I LOOOOOVE this mackerel, leek and asparagus tart recipe that I found in a Pugliese recipe book on holiday – it cost just €4.90 but it was worth every penny! Anyway, before we start I’ll tell you how I got round to cooking this. . . .

The last few months have taught me the importance of a balanced and healthy diet, recently I had been feeling a little crappy from over indulging and a lack of regular exercise. So I decided to take matters into my own hands and do something about it!
Recently there has been a lot of chat and books written on clean eating, so I was considering going down this path. However, the thought of buying a spiraliser and entering the world of ‘courgetti’ made me feel a little miserable (I really dislike the idea of people calling it pasta, just on the simple basis that…… it’s not!). Being such a lover of Italian food I knew it would be a real struggle, but on the other hand though, I do believe in ‘a little bit in moderation’ – so I gave myself a challenge.
As some of you know I love PIG in all shapes and sizes, my friends will tell you that I’m always banging on about pork belly, pancetta and sausages! You’ll see from my blog that I cook with it regularly, so I decided to replace pork with fish and seafood then went on the hunt for an eclectic array of fish dishes from all over Italy. This is how I came to find this LUSH mackerel, leek and asparagus tart recipe.
I have been feeling much better and really enjoyed the challenge at the same time. There will be so many more fish recipes to share, so keep a look out. In the meantime, you’ll love this one – It’s one of my new faves.

Mackerel, leeks & asparugus Tart

Ingredients (4 people)
500g Short crust pastry (ready made)
400g mackerel
100g Asparagus
Olive oil
1 leek
1/2 glass of White wine
120ml milk
200ml Panna (cooking cream)
1 egg
100g pecorino
Salt & Pepper

Take the pastry out the fridge and allow to rest for 45 minutes. Roll out on a floured surface to about 1 cm thickness so that it fits a flan tin 24-26 cm wide.

Wash the leek, and slice very finely

In a pan, add oil and the leek, season with salt and fry for 5 minutes on a low heat.

Add the makerel chopped into chunks, add the white wine and cook for 5-10 minutes.

Beat an egg in a bowl, add the milk, cream, pecorino cheese and season with salt & pepper.

Butter a flan tin, lay the short crust pastry and make sure it fits snug in the tin.

Fill the pastry with leak & mackerel filling and then pour the cream mixture on top.

Lay the asparagus tips on top of the tart

Bake in the oven for 40 minutes at 180c.

Serve warm

 

TAGS:FishItalianItalian foodMackereltart
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The Tiny Italian

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.

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Ciao, I’m Paola
Ciao, I’m Paola

Ciao, I’m Paola

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.

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