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Prep time 40 mins Bak­ing time 30 mins Makes 1 23cm tart


375ml (180g) cake flour 5 tbsp grated Parme­san 6 tbsp cold but­ter, cubed 1 egg 2 tbsp water


2 tbsp but­ter 1 gar­lic clove, crushed 2 leeks, sliced 425g canned pink salmon, drained 200g broc­coli flo­rets, blanched 3 eggs, beaten 250ml sour cream

For the dough, sift cake flour, stir in Parme­san and rub in but­ter cubes with your fin­ger­tips.

Beat egg and water to­gether and add to the dry in­gre­di­ents. Cut in the liq­uid with a knife and mix the in­gre­di­ents to form a dough.

Knead and wrap it in cling film, and re­frig­er­ate for 30 min­utes. Pre­heat the oven to 180°C. Halve the dough. Roll out one half of the dough on to a floured sur­face and use it to line a 23cm spring­form quiche tin. Press the dough against the sides and prick the bot­tom. (Freeze the left­over dough for an­other quiche.) Blind bake the crust. Re­move bak­ing pa­per and bak­ing beans and bake for 5 min­utes more. Set aside to cool. For the fill­ing, heat but­ter and

sauté leeks un­til soft. Add gar­lic and sauté for 1 minute. Set aside.

Place leeks, salmon and broc­coli in the crust. Beat eggs, sour cream and sea­son­ing to­gether. Pour over. Bake the tart for about 45 min­utes.

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