Smoked Salmon, Garlic and Goats Cheese Tart

Step by step

Method

1. 1

   To make the pastry, blend the butter and cheese with the flour and a pinch of salt in a food processor, add the egg yolk and 1 tablespoon water and pulse in a few short bursts until it comes together. Knead lightly on a floured work surface until smooth. Wrap in clingfilm and chill for at least 30 minutes.

2. 2

   Meanwhile, put the garlic (unpeeled) into a small pan of boiling water and simmer for about 15 minutes until completely soft. Drain, cool and peel.

3. 3

   Use the pastry to line a 25cm (9 inch) loose-based tart tin; trim off excess pastry. Prick the pastry all over the base and chill.

4. 4

   Preheat the oven to Fan 180C / 200C / 400F / Gas Mark 6.

5. 5

   Put the soured cream, yoghurt, goat's cheese, beaten eggs, sweet chilli sauce or a drop or two of Tabasco, the chopped rosemary and peeled garlic cloves, in a food processor and blend until smooth. Now add the smoked salmon and pulse until almost blended, but still showing pink bits. Season to taste with lemon juice.

6. 6

   Pour the filling into the prepared pastry shell and scatter with pine nuts and rosemary sprigs.

7. 7

   Bake for about 30 - 45 minutes until puffed and golden brown, but still a bit wobbly. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature, with a simple summer salad dressed with olive oil and lemon.

8. 8

   This tart is really good re-heated and will freeze up to 3 months.