Salmon and watercress spelt tart is a great combination of flavours: strong flavoured fish with an iron-flavoured vegetable. There are few combinations which are more deserving than this one. It makes a great showpiece for the table. Eat at any time of the year.
Spelt flour makes a much shorter pastry base than other types of flour. If however spelt is not available, use all-purpose flour.
Serves 4-6; Preparation time: 30 minutes; Cooking time: 1 hour
Ingredients:
Preparing the pastry:
- 200g/7oz spelt flour
- pinch of salt
- 100g/3½ oz. unsalted flour, diced
- 1 egg
- 2-4 tablespoon cold water
For the filling:
- 130g/5oz salmon fillet
- 200ml/ 7 fl. oz. créme fraiche
- 5 eggs
- 1/2 lemon juice and zest
- 80g/3 oz. watercress
- a handful of fresh dill, chopped
- salt and ground black pepper
Preparation:
- Sift the flour and salt in a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Use a spatula or round-bladed knife to stir in the egg with between 2 to 3 tablespoons of cold water or enough to produce a soft but not overly sticky dough.
- Turn the dough out onto a surface lightly dusted with any extra flour. Knead very lightly until smooth.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
- Meanwhile preheat the oven to 200ºC/fan 180 ºC/gas mark 6.
- Place the salmon fillet in an ovenproof dish and top with lemon zest and juice.
- Bake for 15-20 minutes or until the fish flakes easily. Remove from the oven and set aside.
- Roll the pastry out on a floured surface to produce a 35cm (14in.) circle, 3mm thick.
- Line a flan dish with the pastry and using a rolling pin to a carefully lift this pastry into place. Pastry made with spelt is very short, so there will be cracks but just patch it up.
- Press the pastry into the sides of the tin, trim off any excess and lightly prick the base with a fork.
- Line the tin with baking parchment and baking beans, place on a baking tray and bake blind for 15 minutes.
- Remove the paper and beans and bake for a further 5 minutes or until crisp and lightly golden. Remove from the oven and reduce the heat to 180ºC/fan 170ºC/Gas mark 4.
- In a jug, beat the créme fraiche and eggs together until smooth, then add the watercress, dill, and season with salt and plenty of black pepper.
- Scatter the flaked salmon into the pastry case, then pour over the egg mixture and smooth the surface. Bake in the preheated oven for 35-40 minutes or until set and golden.
- Serve with a green salad.
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