Susie's Kitchen

Makes 1 tart to serve 8-10 as a starter.

200g wholemeal flour - Winchester City Mill
100g butter - Lyburn Farmhouse Cheesemakers
1 egg, beaten - The Thomas Lord

40 g butter - Lyburn Farmhouse Cheesemakers
splash rapeseed oil - Pratt's Food
2 medium onions, chopped - Sunnyfields
2 cloves garlic, crushed - The Garlic Farm
200g hot-smoked trout, flaked - Hammer Trout
200g watercress, chopped -Stoke Valley Watercress
Large bunch chives, chopped - The Kitchen Garden Co
3 eggs - The Thomas Lord
200ml double cream - Blackburn & Haynes
1 tbsp sour cream - Forest of Bere Dairy
3 tsp garlic & horseradish mustard - The Garlic Farm

½ finely chopped shallot - Sunnyfields
splash cider vinegar - Mr Whitehead's Cider Company
½ tsp honey - A&M Johnson Honey & Hive Products
small bunch tarragon - The Kitchen Garden Co
1 clove garlic, minced - The Garlic Farm
Rapeseed oil - Pratt's Food
2 tsp grain mustard with honey - A&M Johnson Honey

To serve :
3 baby beetroot per portion - Sunnyfields
2 tbsp sour cream - Forest of Bere Dairy
small piece fresh horseradish - mine was growing wild
few sprigs lemon thyme - The Kitchen Garden Co
small bunch fresh watercress per portion - Stoke Valley

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