Day 35 - Smoked Salmon & Watercress Tart

SMOKED SALMON & WATERCRESS TART

Serves: 4 People

Prep Time: 10-15 Minutes

Cooking Time: 1 Hour 15 Minutes

300g of Shortcrust Pastry (see here)
50g of Watercress
120g of Smoked Salmon
4 Large Eggs
300ml of Creme Fraiche
1 Lemon

• Preheat the oven to 200 degrees.
• Roll out the pastry on a floured surface so that it's about 5 mm thick. Line a tart tin with the pastry, then line the pastry with baking paper and baking beans, bake blind for about 15-20 minutes. Remove the paper and beans and return to the oven for a further 5- 10 minutes until the base is cooked. Then leave to cool a little. Turn the oven down to 180 degrees.
• Pick the watercress leaves, discarding the stalks. Spread over the base of the pastry case evenly. Roughly tear the smoked salmon into small pieces and scatter over the watercress.
• Lightly beat the eggs, creme fraiche and lemon juice together and season well. Carefully pour this over the salmon and watercress and grind a little more black pepper to the top. Bake for 35-40 Minutes until the filling is set.
• Leave the tart to cool for 5-10 minutes and then serve with a rocket salad.