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Smoked Fish and Gruyere Souffle Tart

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Serves: 6

To the pastry
125g / 4 1/2oz plain flour, plus extra for dusting
pinch of salt
1/2 tsp English mustard powder
4 tbsp cold butter, diced, plus extra for greasing
1 egg yolk, mixed with a little cold water

To the filling
300ml / 10 fl oz milk
1 bay leaf
250g / 9 oz skinless, boneless, undyed smoked fish
2 tbsp butter
25g / 1 oz plain flour
1/2 tsp ground nutmeg
white pepper
125g / 4 1/2 oz Gruyere cheese, grated
2 eggs, separated


Sift the flour, salt and mustard into a food processor, add the butter and process to resemble breadcrumbs. Add the egg yolk and pulse to bring the dough together. Roll out the dough on a lightly floured work surface and use to line a greased 23cm / 9in loose based fluted tart tin. Trim the edge, line the tart shell with baking paper and fill with dried beans. Chill for 30 minutes, then bake in a preheated oven, 190ºC / 375ºF / Gas Mark 5, for 10 minutes. Remove the paper and beans, bake for a further 5 minutes, then remove from the oven. Increase the temperature to 200ºC / 400ºF / Gas Mark 6.

2 Bring the milk and bay leaf to a simmer in a frying pan, add the fish and cook for 3-5 minutes until just cooked. Remove the fish with a slotted spoon, reserving the milk but discarding the bay leaf. Cool then flake the fish.

Melt the butter in a saucepan, stir in the flour and cook, stirring, for 2-3 minutes. Slowly add the reserved milk and cook, stirring, until thickened. Stir in the nutmeg and pepper, then the cheese. Remove from the heat, stir in the egg yolks and fish, and cool slightly. Whisk the egg whites in a clean bowl until stiff, then fold quickly into the fish mixture. Pour into the tart shell and bake for 15 minutes until risen and browned. Let rest for 10 minutes, then serve.

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