Name: Smoked trout tarts
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: cooking-oil spray; 6 sheets filo pastry; 1 whole smoked trout (240g), skinned, flaked; 1/2 cup (60g) frozen peas; 3 eggs; 1/4 cup (60ml) skim milk; 2 tablespoon light sour cream; 1 tablespoon coarsely chopped fresh dill

Smoked trout tarts

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

Photographer: Dean Wilmot. Stylist: Kate Nixon

Serves 6

Cook

20M

Ingredients

cooking-oil spray

6 sheets filo pastry

1 whole smoked trout (240g), skinned, flaked

1/2 cup (60g) frozen peas

3 eggs

1/4 cup (60ml) skim milk

2 tablespoon light sour cream

1 tablespoon coarsely chopped fresh dill

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Oil six 10cm-round loose-based flan tins.

3.Lightly spray one pastry sheet with oil spray; fold into a square, then fold into quarters to form a smaller square. Repeat with remaining pastry. Line tins with pastry, press into sides.

4.Divide trout and peas among pastry cases.

5.Whisk eggs, milk, cream and dill in medium jug. Pour equal amounts into pastry cases.

6.Bake tarts about 20 minutes or until filling sets.

7.Cool 10 minutes before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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