SMOKED SALMON AND POTATOES TART

This has been a surprising tart. I never thought potatoes played such an important role in here. They marry perfectly with salmon natural flavours. It´s a rustic ( I like to call some recipes this way) open pie of smoked salmon layered in a creamy egg base. A wonderful way to eat healthy ingredients.

SMOKED SALMON AND POTATO TART

INGREDIENTS - SERVE 6

1 packet of ready made pastry

200 cooked potatoes, sliced

1 small red onion, finely sliced

100g smoked salmon

100g roughly chopped spinach

2 medium eggs

150ml whole cream

75ml full-fat milk

75g finely grated parmesan 

Salt and pepper to season

METHOD

Preheat the oven to 200ºC. Take the dough and roll between two sheets of greaseproof paper until big enough to line a 22cm tart tin. Line the tin, pressing the pastry and pinch with a fork. 

Line the pastry case with foil and beans and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more until the pastry feels dry to the touch. 

In the meantime, steam the potatoes.

Reduce the oven temperature to 170º. Lay the cooked potatoes.

Then the onion

And the smoked salmon

Clean the spinach well....and believe me when I say well I mean it.

Cut it roughly 

Scatter over the spinach, setting aside the rest to garnish or for a side dish salad.

In a bowl, beat the eggs with the cream, milk, parmesan and seasoning.

Pour over the salmon.

And bake for 40

And when cut, is wonderful. You can see each layer perfectly. Potatoes are creamy and perfect in the base of this tart.

DONE