Smoked Salmon, Watercress and Dill Tart

Ingredients

Short Crust Pasty

For this recipe you can use the 'just roll' ready made short crust pastry which you can find in the fridge sections of your local supermarkets (or even in the frozen sections!) if you want to save time or you don't feel quite confident to make your own. I however, make my own pastry- the more you practice the easier and better you will find the results.

You can make the pastry by using a food processor however I prefer to use my hands as I can feel the consistency and texture of the mixture- but whatever floats your boat.  

4oz plain flour

pinch of salt

2oz butter

2-3 tbsp cold water

Add all the ingredients into a bowl a part from the water- making sure your butter is cubed as this will prove easier to handle. Rub the mixture together until it resembles breadcrumbs. Once you have reached this stage, add the water a little at a time and bring the mixture together- I personally do this in a sort of kneading technique. 

Once the mixture comes together into a little ball, wrap in cling film and leave to rest in the fridge for 15-30 minutes.

Whilst the pastry is chilling, preheat your oven to 200c and grease a 26cm tin ready for your tart. Don't forget to dust your work surface and rolling pin with plain flour. Roll the pastry out until it fits your tin with a little over hang. Now I would say don't trim the pastry at this stage as the pastry will shrink as it cooks so leave at leave a 1cm overhang. Next prick the base of the pastry with a fork then place a little baking parchment and baking beads (I don't have any so I use lentils) on the base of the pastry as this will stop the pastry from having air trapped underneath and making bubbles during the blind cooking. 

Once you have done this, pop into the oven until the pastry is hard but not too golden as you don't want it to burn during the cooking time with the mixture in. So I would say bake for around 10 minutes but keep your eye on it as it may need less!

After the tart cake is cooked take out of the oven and leave too cool. Once it is cool you can then trim the edges. Don't worry about being too neat- I like the 'rustic' look! 

Turn the oven down to 180c.

Filling

Smoked salmon (I use the smoked salmon trimmings for cheapness and also ready chopped!)

300ml of creme fraiche

Half a bag of watercress

2 tablespoons of dill

Juice of half a lemon

2 medium eggs

seasalt and pepper

In a mixing bowl add the creme fraiche, the eggs, the lemon juice, salt and pepper and whisk together. Next roughly chop the water cress and the dill and add to the pastry case. Flake the smoke salmon and add to the watercress and dill. Then pour over the creme fraiche mixture.

Add a little ground black pepper to the top of the tart.

Now slip your tart into the oven and cook for about 25 minutes and once again- keep your eyes on it! Cook until the mixture has turned golden and not wobbly!

Serve with a fresh crunchy salad and buttered new potatoes. 

Enjoy!