This scrumptious savoury tart recipe features homemade pastry filled with brie, eggs, cream and hot smoked salmon.
- Place the flour and butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to mix until just combined. (Add a little more water if the mixture is too dry – to test it, pinch some dough together). Bring the dough together in the bowl.
- Roll out the dough on a sheet of non-stick baking paper to fit a 26cm tart pan, with removable base. Line the pan with pastry and trim excess. Chill for 20 mins. Preheat oven to 180C (160C fan-forced).
- Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice and bake for a further 15 mins or until pastry is dry and lightly golden. Set aside to cool completely.
- To make the filling, heat the oil in a medium frying pan over medium heat. Cook the spring onion, stirring, for 3 mins or until soft. Cool, then spread over the pastry base.
- Arrange the salmon in the tart shell and sprinkle with most of the dill. Top with brie and sprinkle with remaining dill.
- Place the tart on a baking tray. Whisk the eggs and cream in a large bowl until smooth. Season. Pour the egg mixture evenly over filling. Bake for 35 mins or until set and golden. Stand for 5 mins before cutting into wedges. Serve with rocket.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set