Smoked Salmon & Persian Feta Tart
125g chilled butter, diced
1½ cups plain flour
2 egg yolks
1-2 tbsp chilled water
100g Ocean Blue Smoked Salmon Slices
¾ cup cream
1 tbs parmesan, finely grated
1 tbs chives, finely chopped
1 tbs wholegrain mustard
Salt flakes & freshly ground black pepper
⅓ cup frozen peas
⅓ cup Persian or marinated goat’s feta
Pre-heat oven to 200°C (180°C fan-forced). For the crust, place the butter and flour in the bowl of a food processor and pulse until it resembles breadcrumbs. Add yolks and enough water to just bring the dough together. Turn on to a lightly floured surface and knead until smooth. Cover and refrigerate for 20 minutes.
Roll dough out on a lightly floured surface to approx. 4mm thickness. Press into a 22cm fluted tart pan with a removable base. Place onto an oven tray and refrigerate for 20 minutes. Prick pastry with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes, remove paper and beans and bake for a further 10 minutes. Allow to cool. Reduce oven temperature to 170°C (150°C fan-forced).
In a large bowl, whisk together the eggs, cream, parmesan, chives and seasonings. Scatter peas over the pastry base and dollop with chunks of feta. Pour in the egg mixture and scatter with half of the smoked salmon that has been roughly torn. Bake for 35-40 minutes until the centre is cooked. Serve warm or chilled with remaining ocean trout and some salad greens.
Note: If you don’t have time to make the pastry crust, you can purchase pre-made pastry cases. Try adding spring onions in place of chives, or some chopped dill and lemon zest.