For a special presentation make the tart shell by using a scallop
shell for a mold. Butter the BACK of the shell and using the same
dough as for a quiche form the dough over the back of the shell and
over the edge a bit. Brush with a beaten whole egg wash and bake
at400 for 30 min. Work the baked shell loose from the pastry mold,
brush with egg wash and glaze in the oven for a minute or two.
Fill the shell pastry with creamed trout and cover with mornay sauce.
Sprinkle with cheese and bake until top browned and cheese bubbling.
1 text file