Salmon, Herb & Crème Fraîche Tarts
Ingredients
- 1 1/3 cups plain flour
- 100g unsalted butter, chopped
- 1 extra large egg
- 1 tsp chilled water
- 4 large eggs
- 1 large egg yolk
- 1 Tbsp fresh dill & fresh chives, finely chopped
- 200mL Bulla Crème Fraîche
- 200g smoked salmon
to serve
- additional Bulla Crème Fraîche
- capers
Cooking Directions
- For pastry, process flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add egg and 1 tablespoon iced water. Process until mix comes together. Tip dough out onto a lightly floured surface, bring together into a ball, wrap in plastic wrap and chill for 1 hour. Grease a 24cm (base measurement) 2cm-deep fluted round loose- bottomed tart pan. Roll dough between two sheets of baking paper to about 3mm thick, large enough to line tart pan, line pan with pastry. Chill for 15 minutes.
- Preheat oven to 200⁰C (180⁰C fan forced). Place tart pan on a baking tray. Line tart with baking paper, then fill with pastry weights or uncooked rice. Bake for 10- 15 minutes. Remove weights and paper, then bake for a further 10- 15 minutes or until golden and dry.
- Place salmon slices evenly over base of tart case. Place eggs, yolk, herbs and Bulla Crème Fraîche, in a medium bowl, season with salt and black pepper and stir to combine. Pour into tart shell and bake for 10 – 15 minutes or until just set. Cool to room temperature.
- When ready to serve, top tart slices with extra Bulla Crème Fraîche and caper berries.