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
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