Cut 2 discs out of the puff pastry and lay onto lightly greased baking tray. Slice the tomatoes and dress around the pastry discs. Garnish with the capers, olives, anchovies, chopped chilli and onion rings. Drizzle lightly with the extra virgin olive oil and bake in a hot oven at 170°c for approximately 25 minutes. Meanwhile, season the lampuki fillets and dust lightly with the flour, shallow fry with a clove of garlic in hot extra virgin olive oil, set aside and keep warm. Return the frying pan to the hob and wilt the spinach leaves with a clove of garlic, salt and pepper. Sprinkle with chopped mint leaves and drain excess water. To serve, place the tart onto a serving plate, top up with the spinach and finally with the lampuki. Drizzle with extra virgin olive oil and mint leaves.
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