Mackerel Tart
A thin and crispy tart where potatoes and leeks meet the bold flavor of our beechwood-smoked mackerel rillettes.<br />
For
6 people
Préparation
25 minutes
Cooking
30 minutes
1 sheet of all-butter puff pastry
2 leeks
2 potatoes
1 shallot
2 tbsp crème fraîche
1 tsp mustard
1 tbsp olive oil
1 knob of butter
½ untreated lemon
1 small handful of fresh chives
Freshly ground black pepper
Preparation
1. Prepare the vegetables
Peel the potatoes and cut them into thin slices. Finely slice the leeks and finely chop the shallot.
Melt the shallot and leeks in a pan with the olive oil and butter over low heat for 10 to 12 minutes.
Parboil the potatoes for 3 minutes in a saucepan of simmering water, then drain.
2. Prepare the cream and assemble the tart
Mix the crème fraîche with the mustard, the zest of a quarter of a lemon and a few turns of freshly ground black pepper.
Unroll the puff pastry onto a baking sheet lined with parchment paper. Spread a thin layer of the mustard cream over the pastry, then arrange the leeks and potatoes on top.
Drizzle with a little olive oil and add some freshly ground black pepper. Do not add the rillettes yet.
3. Bake and finish the tart
Bake for 30 minutes at 190°C (375°F).
Leave to rest for 5 minutes after removing from the oven, then add small quenelles of mackerel rillettes.
Finish with a few drops of lemon juice and fresh chives.
Serving
Serve the tart whole on a large wooden board or a simple serving dish.
For an attractive presentation, the rillettes should remain clearly visible on top of the potatoes: their generous, light-colored touches contrast beautifully with the golden vegetables and flaky pastry.
A small salad of baby greens or arugula served alongside adds a touch of green and creates a balanced presentation.
Another way to enjoy it
This recipe can also be made with our Groix & Nature Mackerel Rillettes with Sichuan Pepper. Their subtly peppery flavor adds a lively touch to the tart and pairs particularly well with the sweetness of the leeks and potatoes.
