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Salar Flaky Smoked Salmon Tart

Recipe Information

Ingredients

For the pastry :

175g plain flour 25g oatmeal 25g grated Parmigiano Reggiano 125g unsalted butter, diced 1 egg, beaten olive oil

For the filling :

500g Salar Flaky Smoked Salmon broken into flakes 3 medium eggs, beaten 150 ml double cream juice of ½ lemon large pinch of cayenne

Method

Make the pastry and chill it well before rolling out and lining it in the greased flan case.

Bake blind at 190°C/375°F for 15 minutes with beans in then remove the beans and bake for 5 minutes more.

Sprinkle the flakes of Flaky Smoked Salmon over the bottom of the flan case, whisk rest of filling together and pour over.

Bake for approx 40 minutes until puffed and golden brown - delicious warm or cold!

This recipe can be varied by adding small steamed broccoli florets or slices of steamed leek.