Smoked salmon, pea & dill short crust pastry tart.

 

1pkt x ready to roll short crust pastryphoto.JPG salmon tart

300g x smoked salmon

250g x pea’s (frozen, then defrosted is what I used)

½ bunch x spring onions

½ bunch x dill

3 x eggs

1 x egg yolk

350ml x crème fraiche

300ml x double cream

Salt & pepper

 

Method

 

Roll out your pastry to over lap your tart ring (I used a 12” one), pushing in to all the gaps. Trim the excess, but leave about an inch all the way round for shrinkage. Also keep some of the pastry as if there is any cracks you can patch the case.

Line the pastry will grease proof paper and fill with baking beans (you can use anything really, dried beans, lentils, rice as long as it’s not been cooked before hand) and bake in the oven at 190c for 10 minutes. Take out the paper and beans (can reuse may times, so don’t throw away) and prick the base to stop the pastry from rising.

Bake for another 10 minutes or until golden brown.

While baking your tart shell, defrost your pea’s.

Finely slice your spring onions, smoked salmon and the dill and set aside.

In to a bowl, crack the eggs and whisk. Add the crème fraiche, cream and salt & pepper.

When the tart is golden, take out the oven and fill with your onions, dill, pea’s and salmon. Then cover with your egg/cream mixture filling almost to the top.

Bake at 160c for 30/35 minutes until there is a very slight wobble.

When ready, leave too cool for 5 minutes then trim, portion and plate your tart.

 

Enjoy!

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