This mouth-watering salmon tart makes great lunch or dinner at any time of the year. Can be served warm or cold – you decide!
Prep time : 25 min + chilling
Cooking time : 40 min
170 gram of plain flour
75 gram of butter
40 ml cold water
180 gram salmon, cooked and flaked
200 gram green beans, blanched
150 ml cream
2-3 tablespoon chopped dill (optional)
Salt, pepper to taste
Butter to grease tin
For pastry, combine the flour and butter by rubbing the mixture with your fingertips till it resembles breadcrumbs. Then little by little start adding water, and knead gently till the pastry binds together and the edges of the bowl are clean. Chill for about 30 minutes.
Preheat oven to 200 degrees C. Grease the tin.
Onto lightly floured surface roll out pastry into a large circle. Line the tin and trim excess pastry.
Prick the pastry base with fork then transfer to the oven and bake for 10 minutes.
Meanwhile beat together eggs, cream, dill, salt and pepper.
Place green beans over the base of the pastry case then scatter salmon flakes over them; pour egg mixture over the filling.
Transfer to the oven and bake for 30 minutes or until golden and firm. Cool slightly before serving.