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Salmon & herb tart
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 100g butter, chilled, diced
  • 60ml (1/4 cup) iced water
  • 2 x 210g cans pink salmon, drained, skin and bones removed
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh dill
  • 50g (3/4 cup) finely grated cheddar
  • 4 eggs, lightly whisked
  • 125ml (1/2 cup) thin cream
  • 125ml (1/2 cup) milk
  • salt & freshly ground black pepper
Instructions:
  • Combine flour and butter in a food processor until mixture resembles fine breadcrumbs. Gradually add most of the iced water and process until mixture starts to come together. Add remaining water if needed.
  • Transfer the pastry onto a lightly floured surface and shape into a ball. Roll out the pastry on a non-stick baking paper into a 30cm disc. Line a 27cm fluted tart tin with removable base with the pastry. Trim any excess. Chill in the fridge for 30 minutes. Preheat the oven to 180°C.
  • Take the chilled pastry out of the fridge and line it with greaseproof paper, then fill it with rice or dried beans. Bake in a preheated 180°C oven for 20 minutes. Remove the paper and rice/beans carefully, and bake the pastry case for another 15 minutes until it's fully cooked. Let it cool completely for 30 minutes before using.
  • For the salmon & herb filling, flake the salmon with a fork in a bowl. Combine with chives and dill, then spread evenly over the pastry base. Top with cheddar before baking.
  • In a large jug, combine eggs, cream, and milk, then season with salt and pepper. Gently pour the mixture over the filling. Bake in a preheated oven for 45 minutes until lightly golden and set in the center. Allow it to cool completely on a wire rack for 40 minutes before serving.

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