Mackerel Tartlet


This is a useful dish that serves six to eight people. Because you can serve this tart cold, the recipe can be completed in advance. Serve with a salad of arugula, watercress, and fresh garden herbs dressed with some vinegar and olive oil.


For the Short-Crust Dough

  • 2⅓ cups (300 g) all-purpose flour
  • A pinch of salt
  • ½ teaspoon paprika
  • 10½ tablespoons (150 g) cold butter, cubed
  • 1 egg
  • A few drops of ice-cold milk

For the Filling

  • 3 eggs
  • 1 cup (250 ml) crème fraîche
  • 1 cup (100 g) grated aged cheese
  • 2 tablespoons finely chopped fresh dill
  • ½ tablespoon paprika
  • Sea salt and freshly ground black pepper
  • 7 ounces (200 g) smoked mackerel fillet, chopped



Make the short-crust dough: Combine the flour, salt, and paprika. Using cool hands, swiftly knead in the butter, followed by the egg. Add enough drops of milk to make a coherent dough. Wrap in plastic and refrigerate for 1 hour so the dough can rest.

Preheat the oven to 350°F (180°C).

Roll out the dough on a floured countertop and press it into a greased pie pan about 9½ inches (24 cm) in diameter. Carefully trim the edges. Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake the crust for 15 minutes.

Remove the weights and parchment, bake the crust for another 5 minutes, then let the crust cool for a while on a rack. Leave the oven on.

Beat the eggs together with the crème fraîche. Stir in half of the cheese, the dill, and paprika. Season with salt and pepper to taste.

Spread the mackerel on the blind-baked crust. Pour in the egg mixture and sprinkle the rest of the cheese on top. Bake the tart for 25 to 30 minutes, until it turns light brown and the egg has solidified. Let cool.


Serve in slices with a salad on the side.