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Hot Smoked Trout and Cream Cheese Puff Pastry Tart
Introduction from Caitlin Macdonald
Baking a sheet of puff pastry and then topping it with cold ingredients makes for the perfect, easy, fresh lunch. This tart is inspired by a lox bagel, but you can use the cream cheese as a starting point and top with whatever is in season. I love marinated tomatoes with black olives and lots of herbs.
Ingredients
Method
Preheat the oven to 200°C/180°C fan/400°F and line a baking tray with baking parchment.
Add the red onion to a small bowl and squeeze over the juice of ½ lemon. Add a pinch of salt then scrunch together with your hands. Set aside to pickle.
Unroll the puff pastry onto the lined baking tray and score a 2cm (¾in) border right round the sheet, being careful not to cut right through the pastry. Brush the beaten egg all over the pastry. Transfer to the oven to bake for about 20 minutes, or until the pastry is golden brown and puffed up.
In the meantime, whisk the cream cheese with the Greek yoghurt and zest of ½ lemon. Season to taste with salt and plenty of black pepper.
Remove the pastry from the oven and use a spoon to gently press the centre down where it will have puffed up. Leave to cool.
Spread the whipped cream cheese over the middle of the pastry, then top with the cucumber slices. Arrange the smoked trout all over, then scatter the capers and pickled red onion all around. Finish with the rocket leaves and lots of freshly ground black pepper, then cut into slices. Cut the remaining leftover lemon half into wedges and serve alongside the tart to squeeze over.
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