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Hot-smoked salmon tart with green onion and sesame pastry
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Prep Time:
55 minutes
Cook Time:
50 minutes
Total Time:
105 minutes
"Indulge in a flaky green onion and sesame smoked salmon tart, ideal for any meal."
Ingredients:
  • 150g portion hot-smoked salmon
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 5 eggs
  • 83.33 gm pure cream
  • 20.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp Wasabi Paste
  • 120g bag red leaf mixed salad leaves
  • 150g chilled butter, chopped
  • 437.50 ml plain flour
  • 2 green onions, roughly chopped
  • 20.00 gm chilled water
  • 12.00 gm sesame seeds, toasted, plus extra to serve
Instructions:
  • For green onion and sesame pastry, start by combining butter, flour, and onion in a food processor. Pulse until you get fine crumbs and the onion is finely chopped. Add egg yolk, water, and sesame seeds. Season with salt and pepper. Process until a dough forms, adding more water if necessary. Turn the dough out onto a surface, knead gently, and shape it into a disc. Wrap it in plastic and chill in the fridge for 30 minutes until firm.
  • Preheat your oven to 200C/180C fan-forced and generously grease a 3cm-deep, 24cm round loose-based fluted tart pan.
  • Roll out the dough to a 3mm thickness between two sheets of baking paper. Use it to line the base and sides of the prepared pan, then trim the edges. Place on a baking tray, line the pastry with baking paper, and fill it with baking weights or uncooked rice. Blind-bake for 10 minutes, then remove the weights or rice and paper. Bake for an additional 5 to 10 minutes until the pastry is light golden. Let it cool completely before using.
  • Preheat oven to 180C/160C fan-forced. Remove salmon skin and flake into large pieces. Place salmon and asparagus in the pastry case. Whisk eggs, cream, and garlic until combined. Season with salt and pepper. Pour over the salmon. Bake for 25 to 30 minutes until the filling is just set. Let it rest for 10 minutes before transferring to a serving plate.
  • Combine vinegar, oil, and wasabi in a large bowl and whisk together. Add salad leaves and toss gently to coat. Arrange ¹⁄³ of the salad on top of the tart, sprinkle with extra sesame seeds, and serve the tart with the remaining salad on the side.

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