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Serves 4
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To serve:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and turn the grill on to high.
- Use the tip of a sharp knife to mark a 2cm border around the outside of the pastry sheet, being careful not to cut all the way through.
- Spread sundried tomato pesto all over the pastry, staying within the border.
- Grill the hake and salmon skin-side down for 3-4 minutes until just beginning to turn opaque. Remove the skins and cut the fish into bitesized chunks. Pat dry with kitchen paper.
- Scatter the fish and tomatoes evenly over the pastry, keeping it within the border. Season with salt and pepper. Place in the oven and cook for ten minutes.
- Scatter the prawns evenly over the top of the tart. Sprinkle the Cheddar over everything and return to the oven for another 7-8 minutes until the fish is thoroughly cooked and the cheese has melted.
- Divide the tart in four, scatter with some rocket and serve with mixed roasted vegetables and some extra pesto, if desired.
Nutrition Facts
Per serving:696kcals, 37.7g fat (9.9g saturated), 41g carbs, 3g sugars, 47.6g protein, 2g fibre, 0.799g sodium
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