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.
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.
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
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.
Serve in slices with a salad on the side.
© 2018 All rights reserved. Published by Abrams Books.