Yields: 6 Servings Difficulty: Easy Prep Time: 35 Mins Cook Time: 55 Mins Total Time: 1 Hr 30 Mins
Full of smoky flavour, this tart is hard to beat – it is absolutely stunning!
- Preheat the oven to 200°C/180°C Fan/Gas mark 6. Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. Place in the fridge for 15-20 minutes.
- Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden. Remove the paper and the beans, brush the pastry with 1 beaten egg yolk. Place in the oven for a further 5-10 minutes. Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.
- In a large bowl whisk the egg, egg yolk with the double cream, creme fraiche, horseradish and Gruyere. Season with salt and a generous amount of pepper. Now stir in the chopped salmon and mix through, now pour into the tart case.
- Place the tart onto a baking sheet and place into the oven for 30 - 35 minutes or until the filling is starting to firm and leave to cool for at least 10 minutes. Serve warm or cold with salad, enjoy!