adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salmon, herb and creme fraîche tarts
Salmon, herb and creme fraîche tarts
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate smoked salmon with fresh dill and chives in savory tarts, perfect for summer lunches or elegant gatherings.
Ingredients:
  • 332.50 ml plain flour
  • 100g unsalted butter, chilled, chopped
  • 1 pinch salt
  • 1 extra large egg
  • 5.00 gm chilled water
  • 4 large eggs
  • 1 large egg yolk
  • 20.00 ml fresh dill & fresh chives, finely chopped
  • 200ml Creme Fraiche
  • 200g smoked salmon
  • Capers, to serve
  • 200ml Creme Fraiche, extra, to serve
Instructions:
  • In a food processor, blend flour, butter, and a pinch of salt until the mixture looks like breadcrumbs. Add an egg and 1 tablespoon of iced water; blend until the dough forms. Place dough on a floured surface, shape into a ball, wrap in plastic, and refrigerate for 1 hour. Grease a 24cm, 2cm-deep fluted round loose-bottomed tart pan. Roll out dough between parchment paper to 3mm thickness, large enough to line the tart pan. Line the pan with pastry and chill for 15 minutes.
  • Preheat your oven to 200C (180C fan forced). Set the tart pan on a baking tray. Line the tart with baking paper and fill it with pastry weights or uncooked rice. Bake for 10-15 minutes. Remove the weights and paper, then bake for an additional 10-15 minutes until golden and dry.
  • Arrange salmon slices evenly at the base of the tart case. In a medium bowl, mix eggs, yolk, herbs, creme fraiche, salt, and black pepper. Pour mixture into the tart shell and bake for 10-15 minutes until just set. Let it cool to room temperature before serving.
  • Garnish tart slices with an additional dollop of creme fraiche and capers before serving.

Similar Recipes