Smoked mackerel tart

Name: Smoked mackerel tart - Floarea A.
Ingredients: 1 package of puff pastry (from Lidl) 1 smoked mackerel 3 tablespoons of mushroom sauce (from Lidl) for the sauce: 2 cloves of garlic 200g of full; fat Greek yogurt salt and pepper to taste 2 tablespoons of lemon juice 1 tablespoon of olive oil

Appetizers - Smoked mackerel tart by Floarea A. - Recipia

When I don't feel like or have time to roll out dough and still want something warm and filling from the oven, I often use this quick option: smoked mackerel tart on puff pastry, with jarred mushroom sauce. It's simpler than classic pizza and doesn't require many ingredients. Usually, I keep the dough as it is, with the baking paper it comes with, and I choose mackerel fillets if I have them, so I spend less time dealing with bones. Quick Info Total time: 35-40 minutes Preparation time: 10-15 minutes (depends on how quickly you debone the fish) Baking time: 20 minutes Servings: large baking tray (8-10 small servings) Difficulty: easy Recipe type: quick savory tart, snack or dinner Ingredients 1 package of puff pastry (I use Lidl's, but any thin one works) 1 smoked mackerel 3 tablespoons of mushroom sauce (also from Lidl, jar) For the serving sauce: 2 garlic cloves 200 g Greek yogurt (full-fat) salt and pepper to taste 2 tablespoons lemon juice 1 tablespoon olive oil Preparation method 1. Preheat the oven to 180°C. Prepare the large baking tray. 2. Unroll the puff pastry directly on the baking paper it comes with. Place it in the tray without stretching it too much to avoid tearing. 3. Spread the 3 tablespoons of mushroom sauce evenly over the pastry. I don't put too much so that the base doesn't get too soggy; a thin layer is sufficient. 4. Clean the smoked mackerel of skin and bones. If using fillets, it's easier. Tear it into pieces by hand and spread them over the sauce as evenly as possible. 5. Place the tray in the preheated oven and bake for 20 minutes until the pastry is lightly golden. 6. Meanwhile, prepare the yogurt sauce: crush the garlic and mix it with the yogurt, lemon juice, olive oil, salt, and pepper to taste. 7. Remove the tart from the oven, cut it into pieces, and serve warm with the yogurt and garlic sauce on the side. Why I make this recipe often It's the kind of recipe you make when you need something quick and filling without having to wash many dishes. Smoked mackerel keeps well in the fridge, and the puff pastry and mushroom sauce can be stored in the freezer or pantry. It works for dinner, a snack, or even when you have guests and need to improvise something quickly. Tips and variations Tips - If you have smoked mackerel fillets, you save time on cleaning. - Don't put too much mushroom sauce so the dough underneath doesn't get too soggy. - The tart is best served warm, right after taking it out of the oven. Substitutions - You can use another type of smoked fish (herring or trout), but the taste will be different. - If you can't find mushroom sauce, a simple white sauce or store-bought mushroom paste will work. - Greek yogurt can be replaced with regular thicker yogurt. Variations - You can add some sliced olives or rings of red onion before baking. - For a more intense flavor, add some capers among the pieces of fish. Serving ideas - Cut into small squares, it works as a snack at parties. - You can serve it with a simple green salad if you want to make it a main course. - The yogurt and garlic sauce can also be drizzled directly over the tart when serving. Frequently asked questions Can I use canned fish instead of smoked mackerel? I don't recommend it for this recipe; the smoked mackerel gives the main flavor and the right texture. It won't turn out the same with canned fish. Does the mushroom sauce have to be from Lidl? No. Any creamy store-bought mushroom sauce is fine, as long as it isn't too watery. Can this tart be made without the yogurt sauce? Yes, you can eat it without the sauce, but the yogurt with garlic balances the flavor of the smoked fish. Can I freeze the baked tart? It doesn't have the same texture after freezing; the puff pastry becomes soggy. It's better to make it fresh. Can I use homemade dough instead of puff pastry? You can, but you lose the speed of the recipe, and the store-bought puff pastry remains thin after baking, which is important for the final texture. Nutritional values Approximately, one serving (1/8 of the tray) has about 220-240 kcal, with 10-12 g protein, 14-16 g fat, and 13-15 g carbohydrates, depending on the thickness of the dough and how much fish or sauce you use. Smoked mackerel is fattier but also a good source of Omega 3. The yogurt with garlic adds protein and a bit of fat, especially if you use Greek yogurt. Storage and reheating The tart lasts in the fridge for 1-2 days covered, but the puff pastry gets soggy. Reheat the pieces in the oven for a few minutes without foil so they don't become chewy. I don't recommend reheating in the microwave; the texture won't be the same. The yogurt sauce can be stored separately in the fridge and used the next day.

Preparation

The dough is rolled out, left with the baking paper it is wrapped in, and placed in the large baking tray. The surface is spread with mushroom sauce, and pieces of fish, broken by hand after removing the bones, are sprinkled on top. If you use a fish fillet, it goes even faster; it took longer to remove the bones. The tray is placed in the preheated oven at 180 degrees for 20 minutes. For the sauce: crush the garlic and mix it with the other ingredients. The tart is served warm with yogurt and garlic sauce. Enjoy your meal!!!

Smoked mackerel tart

Preparation

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