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Smoked salmon tart
Smoked salmon tart
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Prep Time:
65 minutes
Cook Time:
70 minutes
Total Time:
135 minutes
Delicious homemade savory tart with brie, eggs, cream, and hot smoked salmon filling.
Ingredients:
  • Rocket, to serve
  • 437.50 ml plain flour
  • 125g cold butter, chopped
  • 82.50 gm iced water
  • 6 spring onions, sliced
  • 185g packet Brand Tasmanian Hot Smoked Salmon, skinned, flaked
  • 40.00 ml dill sprigs
  • 125g round Brand Brie, cut into 24 wedges
  • 5 eggs
  • 166.65 gm cream
Instructions:
  • In a large bowl, combine the flour and butter. Use your fingertips to blend the butter into the flour until it resembles breadcrumbs. Pour in the water and mix with a round-bladed knife using a cutting motion until just combined. If the mixture is too dry, add a little more water (test by pinching some dough). Bring the dough together in the bowl.
  • Roll out dough on non-stick baking paper to fit a 26cm tart pan with a removable base. Line the pan with pastry, trim excess, and chill for 20 minutes. Preheat oven to 180C (160C fan-forced).
  • Prepare the pastry case by lining it with baking paper and filling it with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice, then bake for an additional 15 minutes or until the pastry is dry and lightly golden. Allow it to cool completely.
  • For the filling, heat oil in a medium frying pan over medium heat. Sauté spring onion for 3 minutes until soft. Allow to cool before spreading over the pastry base.
  • Lay the salmon into the tart shell and generously sprinkle most of the dill over it. Add brie on top and finish with a sprinkle of the remaining dill.
  • 1. Put the tart on a baking tray. 2. In a large bowl, whisk together eggs and cream until smooth. Season to taste. 3. Evenly pour the egg mixture over the filling. 4. Bake for 35 minutes or until golden and set. 5. Let it stand for 5 minutes before cutting into wedges. 6. Serve with rocket.

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