Peppered Mackerel, Spinach, and Spring Onion Tartlets

Peppered Mackerel, Spinach, and Spring Onion Tartlets

• Ready In: 40 mins
• Yields: 6 tartlets

Ingredients

• 3  sheets phyllo pastry, each sheet cut into 8 squares
• 40  g butter, melted
• 1  tablespoon olive oil
• 100  g spring onions, trimmed and sliced
• 100  g  Baby Spinach
• 125  g  smoked mackerel fillets with crushed peppercorns, skinned and flaked
• 4  eggs
• 3  tablespoons  half-fat creme fraiche

Directions

1. Preheat the oven to gas 4, 180C, fan 160°C To make the pastry cases, brush 6 of the filo pastry squares with melted butter and use to line 6 holes of a muffin tin, buttered side down. Repeat with the remaining filo squares, layering at a slight angle, so that each tartlet has 4 overlapping layers of pastry. Set aside.
2. In a frying pan, heat the oil and cook the onions, stirring often, for 3-5 minutes, until they turn golden. Add the spinach and cook for a further 3-4 minutes, until wilted. Remove from the heat and stir in the mackerel. Divide among the cases.
3. Whisk the eggs and creme fraiche until smooth. Pour into the cases over the mackerel and spinach mix. Bake in the oven for 20 minutes. Allow to cool in the tin for 10 minutes, then remove and cool on a wire rack for 15 minutes.