Ingredients
Preparation
- Preheat the oven to 200°C.
- Line a pie dish with baking paper, cover the pastry with another layer of baking paper and fill with baking beans. Bake in the oven for 15 minutes.
- Dilute the fish stock and bring to a boil, add the saithe, and cook for 10 minutes, then drain.
- Grate the cheese and mix with the eggs and crème fraiche.
- Scrub and rinse the potatoes and cook them for 20 minutes in a steamer or boil for 20 minutes in lightly salted water.
- Peel and chop the red onions. Rinse and cut the spring onions in half lengthways. Wash and dry the basil then pluck the leaves and chop them.
- Remove the tart base, place it on the baking tray and remove the baking beans and paper.
- Spread the fish and vegetables over the base together with the mix of egg and milk. Bake for a further 10 minutes.
- When the tart is done, sprinkle with the chopped basil and serve hot with the crème fraîche.
- Cooking tip: Don't peel the potatoes - the skin is edible and rich in vitamins. If needed, you can substitute the crème fraîche for soft cream cheese with herbs.