Smoked Salmon and Fennel Savoury Tart
How to make Smoked Salmon and Fennel Savoury Tart Recipe - Smoked salmon has always been a favourite of mine when it comes to savoury tarts and quiches. The distinct aniseed savour of this tart balances the strong salmon savour and the buttery crispness of the pastry. It will go beautifully with a fresh rocket salad and balsamic dressing. Serve it hot in winter and cold in summer. Keeping the pastry thin and par-baking it blind before filling prevents a thick, soggy pastry base.
MAKES A 20CM TART OR A 35CM × 10CM TART
PASTRY
½ quantity of Basic Short Pastry
SAVOURY CUSTARD MIXTURE AND FILLING:
50g sour cream
3 eggs
100ml cream
freshly grated nutmeg
150g smoked salmon, diced
100g leeks, lightly cooked in butter and seasoned with salt and pepper
75g fennel, lightly cooked in
butter and seasoned with salt and pepper
50g cream cheese
6 cherry tomatoes, sliced into halves
roughly chopped fresh dill or thyme
Method:
Make Basic Short Pastry (Brisée Pastry) ahead, cover with plastic wrap and place in the refrigerator to rest it as required.
On a lightly floured surface, roll out the pastry to form a sheet about 4mm thick and large enough to cover a greased 20cm fluted loose-bottomed flan ring (2.5cm deep) or a greased 35cm × 10cm fluted loose-bottomed tart tin (2.5cm deep).
Use the rolling pin to pick up the pastry and lay it over the ring or tin. Gently press the pastry into the tin so that it fills all the contours. Chill in the refrigerator for 30 minutes.
Preheat oven to 200°C. Line the pastry with aluminium foil and fill with baking blind material. Bake blind (see page 214) for 20–25 minutes until it is lightly coloured. Remove the foil and weights.
To make the savoury custard mixture, place the sour cream into a mixing bowl and whisk by hand until smooth, then whisk in the eggs. Pour in the cream and a good sprinkle of grated nutmeg, then whisk to combine. Do not over-whisk at this stage otherwise the mixture will become too fluffy.
Toss the smoked salmon, cooked leeks and fennel together in a bowl to combine, then arrange in the pre-baked pastry case in a rustic fashion.
Pour the savoury custard mixture evenly into the case, taking care not to spill any mixture over the sides. Dot half teaspoonfuls of cream cheese and slices of tomato randomly over top of the filling and then evenly sprinkle with dill or thyme.
Bake in a preheated 180°C oven for 20–25 minutes or until the mixture is just set and firm to the touch. Do not over-bake. Allow to cool before removing from the flan ring or tart tin.
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