Crazy time to post this – a year after I wrote the recipe! I’m quickly popping this up today as my darling Hoob is in London and may be in need of a savoury pastry recipe today, and this is my favourite 🙂
pastry:
1 1/4 cups plain flour
100g butter, chopped
1/4 cup grated Parmesan
2-4 tsp iced water
filling:
2 tbsp butter
1 onion, chopped
sea salt and freshly ground black pepper
100g smoked salmon slices
2 tbsp finely chopped dill (if desired)
1/3 cup finely grated Parmesan
1 1/4 cups cream
3 eggs
1 egg yolk
Grease a 20cm loose bottomed tart tin with baking spray. For the pastry, pulse the flour, butter and Parmesan in a food processor until the mix resembles fine breadcrumbs. Add the water and pulse to combine. Tip out onto the bench and press together into a dough log shape. Wrap in plastic wrap and chill in the fridge for 10 minutes. Preheat the oven to 180ËšC . When the pastry has rested, cut it out into 1/2 cm slices and press the rounds into the base and sides of the tart tin, squishing it together to fully line the tin. Chill while preparing the filling..
Melt the butter in a deep frying pan. Add the onion, season well with salt and pepper and cook over a medium heat for 10 minutes until softened but not coloured. Add the salmon and dill and half a cup of cream and the dill and cook together for 5 minutes to infuse the cream with salmon and dill.
Line the base and sides with baking paper and fill with baking beans or raw rice. Cook for 10 minutes, remove the baking paper and weights, and continue cooking for a further 10 minutes. Whisk the rest of the cream with the Parmesan, eggs and yolk then add the onion salmon mixture and pour into the pastry. Reduce the oven to 170ËšC fan bake and cook a further 20-25 minutes until golden and set. Leave to sit for 10 minutes before serving. Serves 3-4
