350g/12oz whiting fillet skinned and with all the bones removed.
450g/1lb puff pastry
a little plain flour to dust the work surface
15g/½oz melted butter
salt and freshly ground white pepper
225g/8oz spinach, picked, well washed and drained
4 plum tomatoes
115g/4oz ripe Brie
Although this recipe uses puff pastry you do not want it to rise, hence pricking it all over before cooking. To make the bases even thinner place a cooling rack over them while cooking, this will prevent them from rising too much. It is the flavour and the texture of the pastry rather than the rise that makes this dish what it is.
The associated photograph shows a larger tart as a main course, its shape and size is entirely up to you this recipe will create 4 small or two larger main course tarts.
Any flaky o smoked white fish will be perfect for this dish is whiting is not available, even salmon would work well.
Roll out the pastry to a thickness of 2mm/ 1/8in, cut four discs each 18cm/7in in diameter and using a fork prick these all over. Transfer to the refrigerator to rest for at least one hour.
Preheat the oven to 200°C/400°F/Gas 6. Cook the pastry discs in the oven for 15 minutes the transfer to a cooling rack till cold. Turn the heat in the oven up to 220°C/425°F/Gas 7.
Using the oil lightly grease a grilling tray and lay the fish on this, brush with the melted butter. Season the fish and grill under a very hot grill for 2-3 minutes until barely cooked, remove and allow it to go cold.
Heat the butter in a saucepan and once sizzling add the spinach to it, season and cook over a very high heat for a few seconds until it goes limp. Squeeze out any excess moisture from the spinach and allow to go cold.
Thinly slice the tomatoes; lay these in a circle around the edge of each pastry disc allowing one tomato per tart, lightly season the tomatoes. Divide the spinach into four and pile this in the centre of each disc. Divide the whiting into four and scatter this on the spinach. Remove the rind from the Brie and break the cheese over the fish and spinach. Season with salt and pepper.
Return the tarts to the oven for a further 10 minutes until the Brie has melted, the tomato has just started to cook and the tarts are hot. Serve immediately.
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