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1
Preheat the oven to 190C/375F/Gas 5 Sift the flour and salt into a large bowl.
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2
Add the fats and mix lightly.
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3
Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
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4
Sprinkle 1 tablespon of cold water into the mixture and with a knife start bringing the dough together.
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5
It may be necessary to use the hands for the final stage.
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6
If the dough does not form a ball instntly, add a little more water.
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7
Put the pastry in a polythene bag and chill for at lest 30 minutes.
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8
On a lightly floured surface, roll out the pastry and use to line a 18 cm lightly oiled quiche or flan tin.
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9
Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
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10
Carefully remove the pastry from the oven, brush with a little of the beaten egg.
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11
Return to the oven for a further 5 minutes, then place the fish in the pastry case.
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12
For the filling, beat together the eggs and cream.
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13
Add the mustard, black pepper and cheese and pour over the fish.
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14
Sprinkle with the chives and bake for 25-40 minutes or until the filling is golden brown and set in the centre.
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15
Serve hot or cold with the lemon and tomato wedges and salad leaves.
