Tart recipe for 4 - 8 people, takes only 25 mins; recipe has shortcrust pastry, plain flour, butter, milk, large egg, lemon, dill, smoked salmon and goat's cheese.
Smoked salmon souffle tart
Course: Tart
Servings
4 - 8
servings
Prep time
45 mins
Ingredients
- Shortcrust Pastry: 1/2 x 375g pack shortcrust pastry
- Plain Flour: 50g plain flour, plus extra for dusting
- Butter: 50g butter
- Milk: 300ml milk
- Large Egg: 3 large eggs, separated
- Lemon: zest 1/2 lemon
- Dill: 1 tbsp chopped dill, plus a little extra
- Smoked Salmon: 100g pack smoked salmon slices
- Goat'S Cheese: 150g pack crumbly goat's cheese, diced
Directions
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
- Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
- Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
- Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat's cheese. Spoon over the souffle sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.
