Ocean Trout, Pumpkin and Goat’s Cheese Tart

Serves 4-8

250g raw peeled and diced pumpkin*

1 x 240g ocean trout fillet

2 eggs

¾ cup Greek-style yoghurt

150g soft goat’s cream cheese

¼ tsp freshly ground black pepper

1 sheet frozen puff pastry

20g butter

To Serve

2 tbsp finely chopped chives

Handful rocket leaves, optional

 

Method:

Place pumpkin in a microwave safe dish. Add 3 tablespoons water, cover with cling wrap and cook on full powder for 5-6 minutes, until tender. Carefully strain, transfer to a clean plate and set aside to cool slightly.

Meanwhile, skin the trout fillet and cut into cubes. In a large bowl whisk together the eggs, yoghurt and crumbled goat’s cheese. Season with pepper.

Remove puff pastry from the freezer and thaw out until pliable. Line a loose-bottomed tart tin with a round of baking paper and grease sides with butter. Transfer pastry into the tin, pressing into the sides. Cut off overhangs. Prick base all over with a fork.

Fold diced trout and cooled pumpkin through the mixture and pour into the pastry-lined tin. Smooth top. Bake for 25 minutes. Remove from oven and stand on a wire rack in tin for 10 minutes to cool slightly before serving topped with chives and rocket, if using.

Store any leftover pie in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the microwave.

*Notes: for convenience we used peeled diced pumpkin, if using a whole pumpkin aim for a 320g before peeling and removing seeds.