Smoked Salmon And Dill Tart

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 package ready made shortcrust pastry
• 2 egg yolks
• 3 whole eggs
• 300 g double cream
• 1 bunch fresh dill
• black pepper
• 200 g smoked salmon

Recipe

• 1 line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
• 2 cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 f or 200 c.
• 3 remove the foil and bake for another 10 minutes.
• 4 meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
• 5 strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
• 6 arrange the smoked salmon in the pastry shell.
• 7 pour over the egg and bake for 10 minutes.
• 8 reduce the heat to 325 f or 170 c and cook for another 25 minutes or until just set.
• 9 allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.