Hot Smoked Salmon and Watercress Tartlet with Mustard and Parmesan Pastry
Prep time 30 minutes plus chilling
Cook time 40 minutes
275g Plain Flour
1 tbsp Wholegrain Mustard
2 tbsp Parmesan, grated
2 Egg yolks
50g Watercress, chopped
150g Hot Smoked Salmon
150ml Double Cream
In a food processor, add the plain flour, butter, mustard and parmesan and blitz until the mixture resembles breadcrumbs. Add in the egg yolk and then a little cold water if the mixture is too crumbly.
On a floured surface, roll the pastry until it is £1 coin thickness and line a large round or rectangular fluted tart tin. Trim the excess pastry so it is flush to the top of the tin. Cover with cling film and chill for 30 minutes or until firm.
Preheat the oven to 200c/180fan. Once the pastry is firm, line with baking paper and fill with baking beans and bake for 10 minutes. Remove the baking beans and paper and bake for a further 10 minutes or until lightly golden.
While the pastry cooked, combine the eggs with the double cream, watercress and lots of seasoning. Once the pastry is cooked, flake the hot smoked salmon and lay it into the pastry case. Pour the egg mixture over the top and then bake for 15-20 minutes or until the egg is set. Remove and allow to cool slightly before removing from the tin. Serve warm or cold with salad.