Although tarts and quiches are associated with French cuisine, this recipe is guaranteed to evoke the Mediterranean. The aroma of rosemary is built into the shortcrust pastry that is the base of this dish, while the filling is dominated by the wonderful flavour and salinity of smoked sea bream.
Put chilled butter cubes, plain flour, salt and dried rosemary in a food processor. Run the food processor briefly to incorporate the butter into the flour. Add one whole egg and continue running the food processor until a smooth dough is formed. If the dough does not come together in half a minute, add one tablespoon of cold water to the flour until you get a smooth dough.
Shape the dough into a ball and wrap it in cling film. Refrigerate the dough for at least half an hour.
While waiting for the dough to cool, use a fork to tear the smoked sea bream into smaller pieces. In another bowl, mix the beaten egg, sour cream and a little pepper.
Roll out the cooled dough to a thickness of 5 millimetres. Use a mould or a knife to cut 6 circles of 15 cm in diameter from the dough. They should be enough for smaller tart moulds of 10 cm in diameter.
Press the pastry into the tart moulds and prick the bottom of the pastry in the mould with a fork. Cut off the excess pastry above the edges of the mould with a knife.
Fill each tart to the top with smoked sea bream, then pour a mixture of eggs and sour cream over it.
Bake the tarts in a preheated oven at 200 degrees for 25 minutes.
Before serving, decorate them with pieces of smoked sea bream and half a teaspoon of sour cream. Bon appétit!