prep: 10mins
cook: 45mins
serves: 4


  • 1 1/3 cups plain flour
  • 100 g 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

Salmon, Herb & Crème Fraîche Tarts


  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve, top tart slices with extra Bulla Crème Fraîche and caper berries.