Pea and smoked trout tart

title="Pea and smoked trout tart"
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(3) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Turn some smoked trout, a packet of puff pasty and a couple of greens into a nutritious, tasty and fast weeknight meal.

Featured in
Main recipes, Pea recipes

Ingredients

• 375g block frozen puff pastry, thawed


• 1 1/2 cups (180g) frozen peas


• 2 cups fresh ricotta


• Grated zest of 1 lemon, plus 1 tablespoon juice


• 2 x 100g pkt lemon pepper smoked trout (see note)


• 1 cup snow pea sprouts, ends trimmed


• 2 tablespoons olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface to a 16cm x 30cm rectangle. Place on tray, then bake for 10 minutes until pastry is puffed. Top with more paper and another tray, then bake pastry for a further 10 minutes until golden and crisp. Cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, cook peas for 2-3 minutes in boiling salted water. Refresh in cold water, drain, then blend to a chunky puree in a processor with ricotta and zest. Season the mixture.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Whisk the oil with the lemon juice, salt and pepper in a bowl.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  When ready to serve, spread the ricotta mixture over the pastry, flake over the trout and scatter with sprouts. Drizzle with the dressing and serve immediately.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2631 kj

  Energy




• 38g

  Fat Total




• 19g

  Saturated Fat




• 6g

  Fibre




• 29g

  Protein




• 114mg

  Cholesterol




• 574.9mg

  Sodium




• 8g

  Carbs (sugar)




• 40g

  Carbs (total)

All nutrition values are per serve

Notes

We used Tommy Finns Smoked Lemon Pepper Trout Fillet from supermarkets.

• Author: Valli Little


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au