Serves 4-6


4 sheets filo pastry

75ml melted butter

4 beaten eggs

150g cream cheese, beaten

150g flaked smoked mackerel

150g edamame beans

15g chopped parsley

For the tomato salad

6 ripe plum tomatoes, sliced

100ml extra virgin olive oil

1 tsp light brown sugar

1 tsp sea salt

2 tbsp sherry vinegar

1 sprig thyme, leaves removed


1. Butter a 21cm tart case

2. Add the filo one piece at a time with butter between each layer

3. Scrunch up the edges

4. Combine the eggs, cheese and fold in the parsley

5. Put the fish and beans in the case, spoon over the egg mix

6. Bake at 180°c for about 20 mins until set but not too firm

7. To make the tomato salad, slice the tomatoes and place into a bowl. In a separate bowl mix all the remaining ingredients together until combined

8. Pour the dressing over the tomatoes and toss gently until they are coated in the dressing

9. Serve the tart with the dressed tomato salad

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