Great Christmas buffet fare, this salmon tart can be made ahead and frozen, so when you need it, you'll have a wonderful meal on the table in next to no time.
- Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to fit a tart tin 21cm wide and 4cm deep. Line the tin with the pastry, then prick the base all over with a fork. Place a scrunched- up piece of baking paper over the pastry and fill with baking beans. Bake for 15 mins, then remove the beans and bake for another 10 mins or until the pastry is just golden. Set aside and reduce the oven to gas 4, 180°C, fan 160°C.
- Meanwhile, cook the potatoes in a pan of boiling water for 15 mins or until just tender. Drain, leave to cool, then cut into 0.5cm-thick slices.
- In a jug, whisk the crème fraîche, milk, eggs and dill. Season and stir in the spring onions. Line the baked pastry case with the potatoes, pour over the egg mixture, then flake over the salmon, discarding the skin.
- Bake for 30-35 mins until just set. Remove from the oven and leave to rest for 10-15 mins. Serve with the salad and a drizzle of olive oil.
Freezing and defrosting
To freeze, leave the cooked tart to cool completely, then freeze in the tin wrapped with baking paper and foil. To reheat, preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer, unwrap, then cover with foil and bake for 30 mins. Remove the foil, then bake for a further 15 mins or until piping hot. Leave to rest for at least 15 mins before serving. Once reheated from frozen, eat on the same day – do not reheat a second time.
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