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, 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.



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.