Smoked Salmon and Pea Tart
This recipe is taken from Leiths Simple Cookery Bible. It is a good recipe for summer parties and picnics.
Ingredients
- 375g ready rolled shortcrust pastry
- 1 tablespoon oil
- ½ onion finely chopped
- 2 eggs yolks beaten
- 1x 142ml pot of double cream
- 100g smoked salmon trimmings
- zest of half a lemon
- squeeze of juice lemon
- 100g peas
- salt and pepper
Serving suggestion: Green salad, buttered new potatoes, potato salad
Method
To prepare ahead: The tart can be served hot or cold and can be reheated as required.
- Preheat the oven to 190°C/375°F/gas mark 5. Roll out the shortcrust pastry and line a 20cm flan ring. Allow to chill in a refrigerator for 30 minutes, then bake blind in the preheated oven.
- Meanwhile, heat the oil in a heavy based saucepan and sweat the onion until soft but not coloured.
- Beat together the eggs and add the onions, cream, smoked salmon, lemon juice and zest, and plenty of salt and pepper. Stir in the peas. Pour the mixture into the pastry case. Bake in the preheated oven for 25- 35 minutes until just set and beginning to brown.
Note: If using fresh peas they will need to be blanched, if using frozen you can simply pour boiling water over them to allow to defrost, drain very well and add to the filling
