Salmon, herb and creme fraîche tarts

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How to make Salmon, herb and creme fraîche tarts

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:45
  • Total Time : 0:55

Ingredients

  • 1 1/3 cups plain flour
  • 100g unsalted butter, chilled, chopped
  • 1 pinch salt
  • 1 extra large egg
  • 1 teaspoon chilled water
  • 4 large eggs
  • 1 large egg yolk
  • 1 tablespoon fresh dill & fresh chives, finely chopped
  • 200ml Bulla Creme Fraiche
  • 200g smoked salmon
  • Capers, to serve
  • 200ml Bulla Creme Fraiche, extra, to serve

Method

  • Step 1 For pastry, process flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add egg and 1 tablespoon iced water. Process until mix comes together. Tip dough out onto a lightly floured surface, bring together into a ball, wrap in plastic wrap and chill for 1 hour. Grease a 24cm (base measurement) 2cm-deep fluted round loose- bottomed tart pan. Roll dough between two sheets of baking paper to about 3mm thick, large enough to line tart pan, line pan with pastry. Chill for 15 minutes.
  • Step 2 Preheat oven to 200C (180C fan forced). Place tart pan on a baking tray. Line tart with baking paper, then fill with pastry weights or uncooked rice. Bake for 10- 15 minutes. Remove weights and paper, then bake for a further 10- 15 minutes or until golden and dry.
  • Step 3 Place salmon slices evenly over base of tart case. Place eggs, yolk, herbs and creme fraiche, in a medium bowl, season with salt and black pepper and stir to combine. Pour into tart shell and bake for 10 – 15 minutes or until just set. Cool to room temperature.
  • Step 4 When ready to serve, top tart slices with extra creme fraiche and capers.

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