- High in dietary fibre
- High in protein
- No added sugar
- Peanut free
- Sesame free
- Shellfish free
- Soy free
Try this visually stunning and delicious dish that showcases the delicate flavour of smoked salmon in a rustic, handcrafted tart crust.
- Serves4
- Cook time25 minutes
- Prep time25 minutes, + cooling & 30 mins chilling time
Ingredients
- 125g unsalted chilled butter, chopped
- 125g chilled cream cheese, chopped
- 1/2 tsp salt
- 1 1/2 cups (225g) plain flour
- 1/4 cup (60ml) pouring (pure) cream
- 1 free-range egg, whisked
- 60g pkt Coles Australian Baby Rocket
- 150g smoked salmon
- 1/2 red onion, thinly sliced
- 1 tbs drained baby capers
- 110g goat’s cheese, crumbled
- Finely chopped chives, to serve
- Dill sprigs, to serve
- 1/3 cup (90g) basil pesto
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the butter, cream cheese, salt and flour in a food processor and process until mixture resembles coarse breadcrumbs. Add the cream and process until the mixture just comes together. Turn onto a lightly floured surface and lightly knead until smooth. Shape into a disc. Wrap the dough and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Line a large baking tray with baking paper. Roll out the dough on a lightly floured surface to a 30cm x 40cm rectangle. Carefully transfer to the lined tray. Fold in dough edges to make a 2cm border.
Step 3
Brush the dough lightly with the egg. Bake for 20-25 mins or until golden. Set aside to cool slightly.
Step 4
Transfer the pastry to a serving board. Arrange the rocket, salmon, onion and capers over the tart base. Top with goat’s cheese and sprinkle with chives and dill. Drizzle with pesto. Season. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: For a no-cook recipe that uses up leftover smoked salmon, try our Smoked Salmon Pikelets.
Plan ahead: If you’re having smoked salmon on a grazing platter at Christmas, return what’s left to the fridge as soon as you move on to the next course – this keeps it fresh for this tart the next day.
Smoked salmon free-form tart
- Serves4
- Cook time25 minutes
- Prep time25 minutes, + cooling & 30 mins chilling time
Ingredients
- 125g unsalted chilled butter, chopped
- 125g chilled cream cheese, chopped
- 1/2 tsp salt
- 1 1/2 cups (225g) plain flour
- 1/4 cup (60ml) pouring (pure) cream
- 1 free-range egg, whisked
- 60g pkt Coles Australian Baby Rocket
- 150g smoked salmon
- 1/2 red onion, thinly sliced
- 1 tbs drained baby capers
- 110g goat’s cheese, crumbled
- Finely chopped chives, to serve
- Dill sprigs, to serve
- 1/3 cup (90g) basil pesto
- Lemon wedges, to serve
Description
Try this visually stunning and delicious dish that showcases the delicate flavour of smoked salmon in a rustic, handcrafted tart crust.
Method
Step 1
Place the butter, cream cheese, salt and flour in a food processor and process until mixture resembles coarse breadcrumbs. Add the cream and process until the mixture just comes together. Turn onto a lightly floured surface and lightly knead until smooth. Shape into a disc. Wrap the dough and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Line a large baking tray with baking paper. Roll out the dough on a lightly floured surface to a 30cm x 40cm rectangle. Carefully transfer to the lined tray. Fold in dough edges to make a 2cm border.
Step 3
Brush the dough lightly with the egg. Bake for 20-25 mins or until golden. Set aside to cool slightly.
Step 4
Transfer the pastry to a serving board. Arrange the rocket, salmon, onion and capers over the tart base. Top with goat’s cheese and sprinkle with chives and dill. Drizzle with pesto. Season. Serve with lemon wedges.