Smoked Salmon and Dill Tart

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READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
  • Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C.
  • Remove the foil and bake for another 10 minutes.
  • Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
  • Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
  • Arrange the smoked salmon in the pastry shell.
  • Pour over the egg and bake for 10 minutes.
  • Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set.
  • Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.
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