Smoked Salmon Tart with Prawns

Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Smoked Salmon Tart with Prawns

This Smoked Salmon Tart with Prawns is one of my favourite recipes.  It is so quick and easy it is the perfect after-work supper.  If you don’t want to make your own pastry, ready-made is fine, and this makes the recipe even easier.

The inclusion of  smoked salmon and prawns  also gives this tart seem a bit special and luxurious.  This makes it also good for a dinner party or a fancy picnic.  Smoked salmon and prawns are not the cheapest ingredients but a little goes a long way in this tart.   I use smoked salmon trimmings, which are available in most supermarkets, and are much more affordable than smoked salmon slices whilst still having all the taste.

I make a lot of savoury tarts as they can be made ahead of time so are great in all kinds of situations –  family suppers, dinner parties, cold buffets or picnics – and are good either hot, warm or cold .  If you like this recipe, you may also like some of my other recipes such as Crab and Prawn Tart with Chilli and CorianderCaramelised Onion Tart, Tomato TartButternut Squash Tart or  Herb Tartlets.

Smoked Salmon Tart with Prawns

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Smoked Salmon Tart, Smoked Salmon Quiche

Smoked Salmon Tart with Prawns

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Smoked Salmon Tart with Prawns is extremely easy to make and tastes luxurious!  If you don’t want to make your own pastry, you can use ready-made which will make it even easier.  Smoked salmon trimmings are used to keep the cost down.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 3 eggs
  • 200 ml double cream
  • Salt and pepper
  • Half a teaspoon cayenne
  • A little grated nutmeg
  • 100 g smoked salmon trimmings
  • 150 g raw peeled prawns

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. Crack the eggs into a mixing bowl, add the cream, and beat until combined.   Season with salt and pepper – you will not need much salt as the smoked salmon is very salty.  Add the cayenne and nutmeg.
  5. Stir the smoked salmon trimmings into the egg mixture.
  6. Place the raw prawns in your pastry case.  Pour the egg mixture over them.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.
Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Keywords: smoked salmon, tart, smoked salmon tart, quiche,

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Crab and prawn tart with chilli, lime and coriander

Crab tart ingredients
Chilli, coriander and crab

Equipment

Small frying pan, quiche or flan dish  (28 cm)

Crab tart ingredients
Spring onions, chilli and coriander

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Spicy seafood tart

Crab and prawn tart with chilli, lime and coriander

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: for 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

The chilli, lime and coriander add zest to the more delicate taste of the seafood in this summer tart.  It is great for a light lunch or supper or as part of a cold buffet.


Scale

Ingredients

  • For the pastry:
    275 g plain flour
    125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
    Salt
    A little water
  • For the filling:
    5 spring onions
    Half a red chilli
    1 tbs oil
    100 g crab meat
    150 g raw prawns
    3 eggs
    200 ml double cream
    Bunch of coriander
    Zest of half a lime

Instructions

  1. Set oven to 200 degrees C/gas mark 6.Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  2. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!   Remove the pastry case from the oven and allow to cool a little.
  3. Chop the spring onions and chilli and add to the frying pan with a little oil.  Cook for 5 minutes until softened.
  4. Put the spring onion and chilli mixture into the pastry case along with the  crab meat and raw prawns.
  5. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Chop the coriander and add to the mixture along with the grated lime zest.  Season with salt and pepper.
  6. Pour the egg and cream mixture into the pastry case.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.

Keywords: crab and prawn tart, chilli, coriander

Crab, prawns, lime and chilli
Crab tart ingredients

Crab, prawns, chilli and coriander
Crab tart – ready for the oven

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