Recipe by Amira Georgy
What do you serve for special occasions you’re hosting mid-morning or mid-afternoon? Our easy recipe for Smoked Salmon & Pea Tart might do the trick: it’s great for brunch or afternoon tea, and while our version uses one large pastry case, you could make it into delicate little tartlets, if you prefer.
SERVES 4 PREPARATION 10 mins COOKING 20 mins
EAT IT TOMORROW / MAKE IT AHEAD
- measuring cups
- chef’s knife
- chopping board
- baking tray
- 20cm loose-based tart pan
- 1 sheet frozen shortcrust pastry, thawed
- cooking oil spray
- 4 eggs, lightly beaten
- ¼ cup (60g) crème fraîche or sour cream, plus extra to serve
- ¼ cup (60ml) milk
- 1 cup (120g) frozen peas
- 4 slices smoked salmon, thinly sliced, plus 2 slices extra, torn, to serve
- ¼ cup (20g) grated parmesan
- dill sprigs, to serve
- Preheat oven and a baking tray to 200C/180C fan. Grease a 20cm loose-based tart pan. Line with pastry and trim edges. Place in freezer and chill for 5 mins.
- Whisk eggs, crème fraîche and milk in a jug. Stir in peas and sliced smoked salmon. Season. Pour into tart case and scatter over parmesan. Place on preheated baking tray. Bake for 25 mins, until golden and just set in centre. Cool for 5 mins.
- 3 Top tart with torn salmon and dill sprigs. Serve with extra crème fraîche.
Use could use crispy chorizo instead of salmon, if you like.
To save time, pick up a ready-made tart case from the supermarket.
Nutrition info (per serving):
1607 kilojoules, 24g total fat (11g sat fat), 22g carbohydrate (6g sugar), 2g fibre, 22g protein, 791mg sodium. Read more about our Nutrition Information.