Rich and flavoursome, this deliciously luxurious salmon and dill tart recipe has a buttery, crumbly base and a creamy filling. Feel free to replace the dill with fennel or chives, if you prefer.
– 200g plain flour
– 100g chilled butter
– 1/2-1 egg, beaten
– 25g butter
– 1 large onion, finely chopped
– 3 eggs and 2 egg yolks
– 450ml fresh double cream
– 4 ripe tomatoes, peeled, deseeded and chopped
– 1 tbsp chopped dill leaves
– 300g smoked salmon, cut into 1cm (½in) pieces
– sea salt and freshly ground black pepper
23cm (9in) loose-bottomed tart tin with 2cm (¾in) sides
For the pastry
1. Sift the flour and a pinch of salt into a large bow; and add the butter. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs, or mix together using a food processor.
2. Add half the egg and stir with a fork or continue to whizz for a few seconds until the mixture looks as though it might just come together when pressed.(Prolonged processing will toughen the pastry, so don’t whizz it up to the point where it forms a ball of dough.) You might need to add a little more egg, but not too much, as the mixture should be just moist enough to come together. Reserve any leftover egg to use for glazing.
3. Flatten out the dough until it is about 2cm thick, then wrap it in cling film or a plastic bag and put in the fridge to chill for at least 30 minutes, or, if you are pushed for time, in the freezer for 10-15 minutes.
For the filling
1. Use the pastry to line the tin and bake blind as explained on page 236.
2. To make the filling for the tart, melt the butter in a saucepan, then add the onion and some salt and pepper, cover with a lid and sweat over a gentle heat for 8–10 minutes until completely softened but not browned. Remove from the heat and leave to cool.
3. Put the eggs and egg yolks in a large bowl and add the cream, then whisk together. Stir in the cooked onion along with the chopped tomatoes, dill and smoked salmon. Season to taste with salt and pepper, then carefully pour the filling into the tart case, making sure that all the ingredients are evenly distributed.
4. Bake for 35 minutes or until golden on top and just set in the centre. Leave the tart to stand for 2–3 minutes before removing it from the tin, and serve either warm or at room temperature.
Tip:To peel the tomatoes, use a sharp knife to score a cross in the base of each one, cutting through the skin. Put the tomatoes in a bowl and cover with boiling water, then leave them in the water for 10–15 seconds. Drain and rinse in cold water, then peel away the skin – it should come away very easily.
Bestselling author and TV chef Rachel Allen presents the definitive baking guide.
Rachel’s recipes always work. Her legions of fans know that they are in safe hands with her. And nowhere is it more important than with baking. Here, in this gorgeous new book, she combines simple yet brilliant techniques with delicious flavours.
Home Baking’s chapters range from Biscuits, Cakes and Sweet Bites to Savoury Bakes, Breads and Desserts. Every recipe includes Rachel’s friendly and expert tuition, with clear instructions to ensure that you achieve the perfect bake; however comfortable you are in the kitchen.
Home Baking by Rachel Allen is published by Harper Collins Publishers and available to buy here.