Smoked salmon tart

Recipes / Appetiziers

This scrumptious savoury tart recipe features homemade pastry filled with brie, eggs, cream and hot smoked salmon.

Recipe «Smoked salmon tart» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 3/4 cups plain flour, 125g cold butter, chopped, 1/3 cup iced water, Rocket, to serve, 2 tsp olive oil , 6 spring onions, sliced, 185g packet Coles Brand Tasmanian Hot Smoked Salmon, skinned, flaked, 2 tbsp dill sprigs , 125g round Coles Brand Brie, cut into 24 wedges, 5 eggs, 2/3 cup cream.

Ingredients:

  • 1 3/4 cups plain flour 
  • 125g cold butter, chopped 
  • 1/3 cup iced water 
  • Rocket, to serve 
  • 2 tsp olive oil 
  • 6 spring onions, sliced 
  • 185g packet Coles Brand Tasmanian Hot Smoked Salmon, skinned, flaked 
  • 2 tbsp dill sprigs 
  • 125g round Coles Brand Brie, cut into 24 wedges 
  • 5 eggs 
  • 2/3 cup cream 

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Arrange the salmon in the tart shell and sprinkle with most of the dill. Top with brie and sprinkle with remaining dill.
  6. 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.