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.
Ingredients
Scale
For the pastry:
- 275 g (10 oz) plain or all-purpose flour
- 125 g fat (5 oz) (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 (quarter of a pint) double or heavy cream
- Salt and pepper
- Half a teaspoon cayenne
- A little grated nutmeg
- 100 g (4 oz) smoked salmon trimmings
- 125 g (5 oz) raw peeled prawns
Instructions
- Set your oven to 180 C, 350 F or Gas Mark 4.
- 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.
- 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!
- 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.
- Stir the smoked salmon trimmings into the egg mixture.
- Place the raw prawns in your pastry case. Pour the egg mixture over them.
- Place your quiche or flan dish in the oven and cook for 25 minutes.
- The tart can be eaten hot, room temperature or cold.