A fantastic Italian dish that uses some delicious green vegetables and a simple olive oil pastry.
- 2 packets of RR. Spink & Sons Kiln Roast Trout (200g)
- 1 onion finely chopped
- 2 courgettes cut into 2cm pieces
- 100g curly kale
- 200g pumpkin
- 50g risotto rice
- 100g grated Parmesan
- Salt and pepper
- 1 egg, beaten
- 400g plain flour
- 150g olive oil
- 2tblp water
- 1 tsp. salt
To make the pastry, place the oil and water into a bowl and mix together and knead for two minutes until the pastry is smooth. Leave to rest in the fridge for 30 minutes.
Meanwhile make the filling. Fry the onion in some olive oil until soft and then add the pumpkin and courgette. Cook this for a further 10 minutes add the trout, kale, rice and leave to cool. Once cooled to room temperature, season with salt and freshly ground pepper then stir in the Parmesan.
Take the pastry from the fridge and split into two balls, one slightly bigger than the other. Roll out to make one rectangle 35cm by 25cm and another 30 by 20cm. Line a 2cm deep baking tray with greaseproof paper. Place the larger rectangle into the tray and line tray the way you would for a pie.
Spoon in the cooled filling and then top with the second piece of pastry, sealing with the beaten egg. Pinch the two bits of pastry together.
Brush the top of the tart with the beaten egg and make a 1cm hole in the centre to allow steam top escape. Bake in a 180°C oven for 45 minutes until golden brown.
Leave the torte to cool to room temperature before cutting into squares.
Serve with some salad leaves and a glass of Italian red wine.