Ingredients

• 375g/13oz ground almonds
• 1 tsp salt
• ½ tsp bicarbonate of soda
• 30g/1¼oz butter
• softened
• plus extra for greasing
• 2 free-range eggs
• 200ml/7oz full-fat plain yoghurt
• 3 free-range eggs
• handful finely chopped fresh flatleaf parsley
• ½ lemon
• zest only
• pinch freshly ground black pepper
• pinch salt
• bunch spring onions
• trimmed
• finely chopped
• 50g/2oz spinach
• 150g/5½oz smoked mackerel
• cut into chunks
• 6 cherry tomatoes
• halved

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter.
• Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs
• then add the eggs. Pulse again until the mixture starts to come together as a dough
• then press the dough into a smooth ball
• wrap in cling film and chill in the fridge for 10 minutes.
• Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin
• then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife
• then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes.
• Blind bake the pastry case for 10 minutes
• then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes
• or until pale golden-brown.
• Meanwhile
• for the filling
• beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest
• and season with plenty of pepper and a little salt. Set aside.
• When the pastry case is cooked
• reduce the oven temperature to 190C/170C Fan/Gas 5.
• Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top
• then place the chunks of mackerel onto the spinach leaves.
• Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards).
• Bake for 25-30 minutes
• or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature
• with a side salad of simply dressed watercress leaves.