• 1 Rainbow trout, poached

• 1 Punnet Cherry Tomatoes

• 1 Punnet Golden Grape Tomatoes

• 4 Eggs

• 1 Tbsp Milk

• 300ml Full Cream

• Salt

• Short Pastry (see recipe)

Preheat oven to 180°C. Roll out pastry in a round, 2mm thick and use to line a lightly greased 20cm diameter flan ring or tin. Blind bake pastry shell for 20 minutes, remove from oven and brush with egg, return to oven for another 15 minutes. Slice all tomatoes in half, place in a colander and sprinkle generously with salt, allowing the excess water to escape. Debone trout and line the base of pastry shell with the cooked flesh. Place tomatoes over the top.  Whisk 3 eggs and cream together, season with salt, and pour over your tart.

Place in oven for 25 minutes or till set.