Credit: Stephen Jackson
(Serves 2-4)
1 x 320g pack ready-rolled puff pastry
1 x 200g tub Burnt Hill Mascarpone
Olive oil
A knob of butter
1 banana shallot, or 1 small onion, very thinly sliced
4-5 spears of fresh British asparagus
1 medium courgette, trimmed and sliced on the angle
A tablespoon or two of frozen peas
A handful of pre-cooked Jersey Royal potatoes (or Charlotte / Ratte / Anya)
1 x 100g pack Burnt Hill traditional cure smoked trout, finely chopped
A few fronds of suitable fresh foraged and garden herbs (jack-by-the-hedge, wild garlic, chives, tarragon, parsley, chervil, fennel fronds)
A few sea salt flakes and a grind of black pepper
METHOD
First, melt the butter in a small pan, and add the sliced shallot / onion. Cook gently, stirring frequently, until translucent but not coloured. Drain the shallots and set aside. Trim the asparagus by gently tapping a sharp knife up the spear from the base until it goes through easily. Freeze the discarded bases for use in soups. Heat a grill or sauté pan, and add a few drops of olive oil. Grill or fry the asparagus and courgette slices until tender and lightly coloured. Set aside. Heat the oven to 220°C. Unwrap the pastry. Some sheets are round, some rectangular. Either works fine as a base for your Flambée. Roll the pastry out onto a very lightly oiled baking sheet. Carefully spread enough mascarpone over the pastry, leaving about a centimetre of uncovered pastry all around the perimeter. Sprinkle over the softened shallots. Arrange the asparagus, sliced potatoes and courgette over the tarte, and dot with the peas. Bake for 15-20 minutes, until the pastry around the edges is golden and crisp. To serve, lay slices of the trout over the tarte, garnish with the wild plants and herbs, and season well. Allow the tarte to cool just a little before serving, and don’t forget to uncork a chilled bottle of Alsace wine (we’re rather partial to the sparkling Crémant d’Alsace – do look for it!)
