This is a cold savoury tart with a delicious creamy filling of subtly flavoured squid with avocados and prawns. If you have never tasted squid, it is mild and delicious and sold fresh now in several fishmongers. This is a pretty-looking dish and good for parties too.
To make the pastry cut the fat into the flour and rub in lightly with your fingertips until it resembles breadcrumbs. Mix in the beaten egg with a knife. Gather into a ball and refrigerate for an hour or more. Then roll out and line a buttered
Chop the squid into very small pieces. (You may have to extract a strange transparent bone but all else is edible, though you may like to leave out the goggling black eyes!) Fry gently in a little olive oil and butter for about 10 minutes. Transfer to a mixing bowl. Add
© 1976 Josceline Dimbleby. All rights reserved.