Wednesday, July 28, 2010

Salmon, Dill and Potato Tart

I love making tarts and am constantly on the look out for savoury tart recipes. This is because my other half prefers savoury ones as compared with sweet tarts. Let you on another secret ..... I also tend to collect tart molds (plus cake pans - cheez does this make me a hoarder!) as well but till todate have not been able to find the stainless steel tart rings that is used by Helen of Tartelette . To buy these from overseas would cost me a bomb in shipment even though the item itself is very light.

On that particular day I was on the look out for recipes that called for smoked salmon as I had a small slab sitting in my freezer. I also had a frozen unbaked tart shell as well. At times when I get back from the office in the evenings and have a baking urge, I may whip up a tart shell and pop it into the freezer ... save it for a "rainy" day! I must say that such "urges" do pay off eventually.

Salmon tart 2


Salmon, Dill and Potato Tart
Recipe Adapted from BBC Food
Makes a 9" Tart - serves 8


For the Pate Brisee:

250g all purpose flour
150g cold unsalted butter, cut into small pieces
1 tsp fine salt
1 medium egg
1 Tbsp cold milk

Method for the Pate Brisee:

1) Sift flour and salt into a bowl.

2) Add in the butter.

3) Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.

4) In a separate bowl, lightly beat the egg with the milk and drizzle it onto the flour mixture.

5) Using your hands, blend the mixture together and lighly knead to bring together. Try not to handle the dough too much.

6) Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45 minutes to an hour.

8) To line your tart tray, I find it easier to roll the dough between two pieces of clingwrap plastic. Roll to about 3" wider than the base of your tray. Remove the top wrap.

9) Lift the dough using the clingwrap plastic and gently flip it into your tart tray. Press the dough onto the tray and trim off the excess.

10) Dock the base of the tart shell with a fork and then place it into the fridge for another hour.

11) Preheat oven to 190C. Bake the shell blind, for about 15 minutes. Then remove the parchment paper and bake for another 5 minutes. Remove from oven and let it cool before pouring in the filing.

Cook's Note:

You can also use your food processor. Just whisk the dry ingredients first. Then drop in the cubed cold butter into the processor. Pulse until the mixture resembles rough breadcrumbs. Then slowly add in the egg and pulse until the dough comes together - do not overdo this otherwise your dough will be very hard.


Salmon tart 3


For the Tart Filing:

320g potatoes, whole
280ml pot single cream
2 eggs
1 medium onion, chopped finely
3 Tbsp chopped dill, extra for sprinkling
Zest 1 lime
200g packed smoked salmon, torn into strips
Salt and freshly ground black pepper to taste

Method for the Filing:

1) Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Remove skin and slice thinly. Set aside.

2) Beat together the cream, onion, eggs, dill, lime zest, salt and pepper.

3) Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.

4) Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.

Salmon tart 1


Salmon tart 4

43 comments:

Quinn said...

That's a beautiful looking quiche! You're really good at rolling them out till so even and neat Jo. Great job with the pastry and love the filling. If you try to deep fry some of the dill and top it off towards the end, you'll realise it gives you two different type of texture and flavour from the dill.

Anh said...

I love savory tarts, too. Oh no, I actually like all kinds of tarts! Yours look really lovely!

Sonia (Nasi Lemak Lover) said...

I wish I can have a slice of this yummy tart for my lunch, hehehe..Well done.

busygran said...

Great-looking tart! Love the salmon filling!

MaryMoh said...

Wow...this tart looks really fabulous....perfect! Must be very delicious. I wish I can have a slice....a BIG one :P

Ju (The Little Teochew) said...

So so so nice!! It's colourful and inviting and just perfect for any meal. Great tip on freezing a tart shell for rainy days. I must do that!

tigerfish said...

I enjoy savory tarts but never make them before!

Sophie said...

A delightful quiche, I say!!
A lovely meal enjoyed with some good friends & a good glass of white Sauvignon wine!

I love all of the fine flavours you have used in here!!

And you made the pâté brisée yorself too,...WAW!!!

Kisses from Brussels!

kitchen flavours said...

The salmon tart looks really yummy. Perfectly done!

El said...

This looks like a wonderful dish to serve to guests at lunchtime. Just beautiful.

pigpigscorner said...

so beautiful! my other half prefers savoury tarts too. This sounds really good with the salmon! yum!

Future Grown-Up said...

OH that is seriously seriously yummy looking.

Pei-Lin@Dodol and Mochi said...

Jo, you're really a hoarder. LOL! Think we have one commonality here: I tend to stock up on things, too. It's like SKUs in a tiny warehouse. LOL! You just reminded me that I still have some pate sucree dough for sweet tart(s) sitting in my freezer. =)

Salmon is one of my fave fish! Your tart looks good! Usually, though, if I were to make savory ones, I'll do quiches instead. Not tarts. So, I'd use pate brisee. Dunno leh, I prefer it that way. Maybe my brain is fixated. LOL!

Wen said...

This tart looks amazingly delicious!

Tiffany jewelry said...

This Salmon,Dill and Potato Tart looks so tasty and delicious.I will make this recipe in my holidays so it would have enough time to make this tart.I like the way you have garnished.

translation service said...

You can also use a food processor. Just mix the dry ingredients first. Then the bill to the cube of cold butter processor. Pulse until the mixture resembles crumbs. Then slowly add the egg and pulse until the dough comes together do not overdo it otherwise the dough will be very difficult.

Debt Help said...

Smoked salmon, dill and potato cake is a large plate, which is perfect for a buffet, or if a family has to eat at different times. Eat fresh green salad.

personal loans said...

People can also use your robot. Just whisk the dry ingredients first. If yes, cold butter cut into cubes in the processor. Stir until mixture is crumbly. Then slowly add the eggs and mix until dough comes together not sure what if your dough will be very difficult.

Hurghada Package holiday deals said...

It's a beautiful looking cake!People are really good at rolling them in a uniform and clean already. great job and the love of pasta filling. If you try to deep fry, dill, and top it off in the end.

Credit Repair Services said...

Salmon,Dill and Potato Tart cake looks very delicious. I adore you for sharing the recipe. Great job with the filling.It's colorful and inviting.

skin care said...

It is very beautiful looking quiche. I liked your job on filling. I really appreciate you for sharing its recipe as it is a mouth-watering dish. Really a delicious tart.

bespoke pack said...

If your Pate Brisee is my favourite item. You doing well job in pastry with the love. Thnks for the sharing recipe of the brisee pate if you know its are very useful to me so when i want to eat so make it fast with your recipe. I bookmark your blog!!!!

SEO firm said...

I like to know about this recipe. It is more Interesting to know the method of filling in this recipe. I love to eat it. I will share this article to my friends.

chiropractic marketing said...

Great tip on freezing a acerb carapace for backing days. I have to do that! This sounds absolutely acceptable with the salmon! Your acerb looks good! Usually, though, if I were to accomplish agreeable ones, I'll do quiches instead. Not tarts. So, I'd use attic brisee.

hp coupon codes said...

It is so easy to rolling and easy to remove on uniform. When i see this picture, i find my self in hungriness.

British traditions said...

People are lovely at rolling them in a uniform & neat already. great job & the love of pasta filling. In case you try to deep fry, dill, & top it off in the finish.

nose job said...

These cookies look great! I've always wanted to make peanut butter cookies, but somehow, this plan was shelved. This article is to remind me that I should make these cookies as soon as possible. Salty peanut betting help improve the taste.

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Chemsearch said...

Good work and the love of pasta filling. If you try to fry, and dill, and a cherry on the cake at the end, you will notice that offers two different types of texture and taste of dill.

Atlanta Home Security said...

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hp coupon code said...

It is colourful and cosy, perfect for any meal. Great advice on the cake cold days of rain. I have to do that.

credit scores said...

Sounds yummy and I will give this recipe a try. Thanks.

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hotels south beach said...

Salmon is one of my favorite fish! Her foot looks good! In general, however, if I had to make tasty, I'll make quiche instead. No cakes. So the use of pastry.

mov to avi converter said...

Ir is good to find the cake stainless steel rings used by Helen tartelette. To purchase these foreigners would cost me a bomb in the shipment, even if the article itself is very light.

drum spill containment said...

You can also use a food processor. Just mix the dry ingredients first. Then the bill to the cube of cold butter processor. Pulse until the mixture resembles crumbs.

clean credit said...

Looks delicious, sort of like a pizza almost. Thanks for posting.

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Accommodation Port Lincoln said...

Really amazing one food post make up. It would be great for you to make it. My mom love to do food stuff.

Claxton Dixter said...
This comment has been removed by the author.
Claxton Dixter said...

Smell great for me. I love these recipe and wanna make it tonight. I ll stumble these page and share with my mom.

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