Smoked Salmon and Potato Tart Recipe

Great Christmas buffet fare, this salmon tart can be made ahead and frozen, so when you need it, you'll have a wonderful meal on the table in next to no time.
Serves 6 - 5 mins to prepare, 55 mins to cook, plus resting - 408 calories / serving - Freezable 


375g pack read-rolled light shortcrust pastry
400g miniature potatoes, scrubbed
100ml half-fat crème fraîche
150ml milk
2 eggs
1 tbsp roughly chopped dill
3 spring onions, trimmed and finely sliced
180g pack hot smoked salmon fillets
80g pack watercress, spinach and rocket salad
extra-virgin olive oil, for drizzling

Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to fit a tart tin 21cm wide and 4cm deep. Line the tin with the pastry, then prick the base all over with a fork. Place a scrunched- up piece of baking paper over the pastry and fill with baking beans. Bake for 15 mins, then remove the beans and bake for another 10 mins or until the pastry is just golden. Set aside and reduce the oven to gas 4, 180°C, fan 160°C.

Meanwhile, cook the potatoes in a pan of boiling water for 15 mins or until just tender. Drain, leave to cool, then cut into 0.5cm-thick slices.
In a jug, whisk the crème fraîche, milk, eggs and dill. Season and stir in the spring onions. Line the baked pastry case with the potatoes, pour over the egg mixture, then flake over the salmon, discarding the skin.
Bake for 30-35 mins until just set. Remove from the oven and leave to rest for 10-15 mins. Serve with the salad and a drizzle of olive oil.

Freezing and defrosting

To freeze, leave the cooked tart to cool completely, then freeze in the tin wrapped with baking paper and foil. To reheat, preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer, unwrap, then cover with foil and bake for 30 mins. Remove the foil, then bake for a further 15 mins or until piping hot. Leave to rest for at least 15 mins before serving. Once reheated from frozen, eat on the same day – do not reheat a second time.
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