RECIPE BY CLAIRE WOOD
The salty and tart flavours of the goat’s cheese marry perfectly with the smokiness of the salmon and sweetness from the peas in this tart. Serve it with mixed salad leaves dressed with a lemon vinaigrette to make it the perfect summer or Christmas lunch for those who prefer a cold seafood dish over a hot roast lunch.
Perfect for 8 people
45 Minutes, plus 30 minutes refrigeration
- 1 x 445g packet Carême Sour Cream or Spelt Wholemeal Shortcrust Pastry, defrosted
- 1 cup fresh or frozen peas
- 200g goat’s cheese
- 3/4 cup (180ml) thickened cream
- 1 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 200g hot smoked salmon, skin removed, flaked
- Lemon zest strips and dill sprigs,
- Preheat oven to 200°C (180°C fan-forced). Grease a 11cm x 34cm rectangular loose-based flan tin and place on a large oven tray. Unroll the pastry. Line prepared tin with the pastry, gently pushing the pastry into base and sides of tin. Trim edges.
- Line the pastry with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes. Remove weights and baking paper. Reduce oven temperature to 180°C (160°C
fan-forced) and bake for a further 5 minutes or until base of tart is golden. Set aside to cool completely.
- Cook the peas in a medium saucepan of boiling water for 2 minutes. Drain. Refresh under cold water and drain well.
- Place the goat’s cheese, cream, lemon rind and juice in a small mixing bowl. Using an electric mixer, beat until light and fluffy. Season with salt and freshly ground black pepper. Stir in the chopped dill and three-quarters of the salmon and peas. Spoon mixture into the tart case and smooth the surface. Sprinkle remaining salmon and peas over the tart. Cover and refrigerate for 30 minutes.
- Remove tart from tin. Serve sprinkled with lemon zest and dill sprigs.
TIP: Salmon can be replaced with hot smoked trout or cooked prawns.
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