Step 1

Heat the oven to 200C (180C fan)/390F/gas 6, and have ready a 24cm tart tin.

Step 2

Roll out the pastry into a roughly 3mm-thick circle that’s at least 28cm in diameter (it needs to be large enough to line the base and sides of the tin, with some overhang). Lift up the pastry circle, press it into the base and sides of the tin, then fold the overhang over the sides, pinch to secure and freeze for 10 minutes, until it’s cold to the touch.

Step 3

Line the tart shell with a sheet of baking paper large enough to cover the base and sides, then fill the tin with baking beans. Place on a flat tray, then bake for 30 minutes.

Step 4

Carefully lift out the paper and beans, then return the tart case to the oven for 10 minutes more, until golden and cooked through. Using a pastry brush, brush a thin layer of the beaten egg all over the pastry shell, then return to the oven for two minutes.

Step 5

Meanwhile, put the cream, creme fraiche, spring onions, cayenne and an eighth of a teaspoon of salt in a small saucepan, put it on a medium heat and gently bring to a boil, which should take about three minutes.

Step 6

Off the heat, gently stir in the trout and lemon zest, and leave to cool for 10 minutes. Finally stir in all the remaining beaten egg and two-thirds of the pecorino.

Step 7

To make the pesto, put the oil, basil, parsley, the remaining 20g pecorino and 15g pine nuts in the small bowl of a food processor and pulse to a coarse paste.

Step 8

For the dukkah, coarsely bash the seeds, hazelnuts and remaining pine nuts in a mortar.

Step 9

Pour the custard into the tart shell, then drop spoonfuls of the pesto on top, keeping them apart. Sprinkle the dukkah over any remaining visible patches of custard, then bake for 25 minutes for a soft set and up to 35 minutes for a firmer one.

Step 10

Remove, leave to cool for at least 30 minutes, then slice and serve with the lemon wedges alongside.