Smoked salmon tart

title="Smoked salmon tart"
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• 1:05 Prep


• 1:10 Cook


• 
  8 Servings


• Advanced

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

Featured in
Tart recipes, Smoked salmon recipes

Ingredients

• 1 3/4 cups plain flour


• 125g cold butter, chopped


• 1/3 cup iced water


• Rocket, to serve

Filling

• 2 teaspoons olive oil


• 6 spring onions, sliced


• 185g packet Coles Brand Tasmanian Hot Smoked Salmon, skinned, flaked


• 2 tablespoons dill sprigs


• 125g round Coles Brand Brie, cut into 24 wedges


• 5 eggs


• 2/3 cup cream

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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).
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Arrange the salmon in the tart shell and sprinkle with most of the dill. Top with brie and sprinkle with remaining dill.
  
  
  


• 
  
  
  Step 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.
  
  
  

Notes

Freeze the cooled tart in the pan, wrapped in several layers of plastic wrap, for up to 1 month. Thaw in the fridge for 24 hours. Unwrap and bake at 180C (160C fan-forced) for 25 mins or until heated through.

• Author: (N/A)


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au