ACE OF TARTS HOT-SMOKED SALMON TART WITH GREEN ONION AND SESAME PAS­TRY

For brunch, lunch or din­ner, show your hand with these sim­ple but to­tally sat­is­fy­ing tarts and watch ev­ery­one go all in. Choose from hot-smoked salmon, cheesy tomato, zesty zuc­chini or kid-friendly na­chos

Super Food Ideas - - MAINS SAVOURY TARTS -

SERVES 6 PREP 25 MIN­UTES (PLUS 30 MIN­UTES

RE­FRIG­ER­A­TION AND COOL­ING) COOK 50 MIN­UTES

150g por­tion hot-smoked salmon 2 bunches as­para­gus, trimmed, cut into 4cm lengths 5 eggs ¹⁄³ cup pure cream 1 gar­lic clove, crushed 1 ta­ble­spoon rice wine vine­gar 2 tea­spoons sesame oil 1 tea­spoon S&B Wasabi Paste 120g bag red leaf mixed salad leaves Green Onion and Sesame Pas­try 150g chilled but­ter, chopped 1¾ cups plain flour 2 green onions, roughly chopped 1 egg yolk 1 ta­ble­spoon chilled wa­ter 1 ta­ble­spoon sesame seeds, toasted, plus ex­tra to serve

1 Make Green Onion and Sesame Pas­try Place but­ter, flour and onion in a food pro­ces­sor. Process un­til fine crumbs form and onion is finely chopped. Add egg yolk, wa­ter and sesame seeds. Sea­son. Process un­til dough just comes to­gether, adding a lit­tle ex­tra wa­ter if needed. Turn dough out onto a flat sur­face. Knead gen­tly to com­bine. Shape into a disc. Cover with plas­tic wrap. Re­frig­er­ate for 30 min­utes or un­til firm. 2 Pre­heat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 24cm round (base) loose-based fluted tart pan. 3 Roll out dough be­tween 2 sheets of bak­ing pa­per un­til 3mm thick. Line base and side of pre­pared pan with pas­try. Trim edge. Place on a bak­ing tray. Line pas­try with bak­ing pa­per. Fill with bak­ing weights or un­cooked rice. Blind-bake for 10 min­utes. Re­move weights or rice and bak­ing pa­per. Bake for a fur­ther 5 to 10 min­utes or un­til pas­try is light golden. Set aside to cool com­pletely. 4 Re­duce oven tem­per­a­ture to 180°C/160°C fan-forced. Re­move and dis­card skin from salmon. Flake into large pieces. Ar­range salmon and as­para­gus in pre­pared pas­try case. Whisk eggs, cream and gar­lic in a large jug. Sea­son with salt and pep­per. Pour over salmon. Bake for 25 to 30 min­utes or un­til fill­ing is just set. Stand for 10 min­utes. Trans­fer to a serv­ing plate. 5 Whisk vine­gar, oil and wasabi to­gether in a large bowl. Add salad leaves. Toss to coat. Place ¹⁄³ of the salad on top of tart and sprin­kle with ex­tra sesame seeds. Serve tart with re­main­ing salad. NU­TRI­TION: (per serve) 2115kj; 33.8g fat; 17.9g sat fat; 19g pro­tein; 29.8g carbs; 3.8g fi­bre; 266mg chol; 450mg sodium.

HOT-SMOKED SALMON TART WITH GREEN ONION AND SESAME PAS­TRY + EN­TER­TAIN­ING

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