Name: Trout and broad bean filo tart
Total time: 40 min
Yield: Serves 6
Ingredients: spray olive oil; 4 sheets filo pastry; 3 eggs, beaten; 100g fat-free quark; 150g hot smoked trout, flaked; 150g broad beans, weighed after double-podding; chopped to make 1 tbsp dill or chives; to serve pea shoots; to serve mint leaves

Filo Tart Recipe with Trout and Broad Beans

spray olive oil
4 sheets filo pastry
3 eggs
beaten
100g fat-free quark
150g hot smoked trout
flaked
150g broad beans
weighed after double-podding
chopped to make 1 tbsp dill or chives
to serve pea shoots
to serve mint leaves

Method

step 1
Heat the oven to 170C/fan 150C/gas 3½. Spray a 21cm tart tin with oil, then layer in the filo sheets with a spray of oil in between. Scrunch up the pastry overhanging the sides to make a border. Mix the eggs and quark with plenty of seasoning. Fold in the trout, broad beans and dill. Pour into the pastry case, and bake for 15-20 minutes until the tart is set but still has a little wobble. Leave to cool, then scatter over a few pea shoots and mint leaves to serve.