Ingredients

• 1 3/4 cups plain flour
• 125g cold butter, chopped
• 1/3 cup iced water
• Rocket, to serve

Filling

• 2 teaspoons olive oil
• 6 spring onions, sliced
• 185g packet Coles Brand Tasmanian Hot Smoked Salmon, skinned, flaked
• 2 tablespoons dill sprigs
• 125g round Coles Brand Brie, cut into 24 wedges
• 5 eggs
• 2/3 cup cream

Method

• Step 1 Place the flour and butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to mix until just combined. (Add a little more water if the mixture is too dry – to test it, pinch some dough together). Bring the dough together in the bowl.
• Step 2 Roll out the dough on a sheet of non-stick baking paper to fit a 26cm tart pan, with removable base. Line the pan with pastry and trim excess. Chill for 20 mins. Preheat oven to 180C (160C fan-forced).
• Step 3 Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice and bake for a further 15 mins or until pastry is dry and lightly golden. Set aside to cool completely.
• Step 4 To make the filling, heat the oil in a medium frying pan over medium heat. Cook the spring onion, stirring, for 3 mins or until soft. Cool, then spread over the pastry base.
• Step 5 Arrange the salmon in the tart shell and sprinkle with most of the dill. Top with brie and sprinkle with remaining dill.
• Step 6 Place the tart on a baking tray. Whisk the eggs and cream in a large bowl until smooth. Season. Pour the egg mixture evenly over filling. Bake for 35 mins or until set and golden. Stand for 5 mins before cutting into wedges. Serve with rocket.