Prep: 20 mins (plus 30 mins chilling) | Cook: 55 mins | Serves 6–8
Look, baking something blind in pastry is scary. How do I know when its cooked?
1½ squares frozen shortcrust pastry, thawed
2 tablespoons butter
one generous pinch of saffron threads
1 leek, trimmed and finely chopped
4 egg yolks, whisked
3 tablespoons finely chopped chives
200g smoked salmon, finely sliced
1. Preheat oven 180°C. Line a 25cm fluted tart case with one square of pastry and use the remaining pastry to fill any gaps around the edges pressing joints together firmly. Trim the edges and chill the pastry for 30 minutes.
2. Put the tart case onto a baking tray. Cover the pastry with a sheet of baking paper and fill with baking weights or dried beans. Bake in the oven for 10 minutes then remove the paper and weights and bake for a
further 5 minutes or until the pastry looks cooked and dry. Remove from the oven.
3. Put the butter and saffron threads into a saucepan and cook over a medium heat for a minute. Add the
leeks and continue to cook until the leeks are soft and golden, approximately 5 minutes. Add the cream,
bring almost to the boil then reduce the heat and simmer for 2 minutes. Remove from the heat.
4. Scatter the sliced salmon evenly over the cooked tart base. Add the chives and yolks to the saucepan and stir to combine, pour the cream mixture over the salmon.
5. Carefully place the baking tray into the oven.
6. Bake the tart for 25 minutes or until the filling has set and is lightly golden.
Recipes – Michele Cranston
Photography – Brett Stevens