Watercress and salmon hand-raised tart

Serves 4-6 INGREDIENTS

220g (8oz) plain flour 110g (4oz) cold, salted butter, diced 3 tablespoon cold water

Filling:

½ medium onion, peeled and diced 2-3 spring onions, finely sliced 2 small skinless salmon fillets (around 220g/8oz) Handful watercress (30g/1oz) minus thicker stalks, finely chopped, Zest and juice of ½ lemon 2 medium eggs 1 yolk from medium egg 90ml (3fl oz) double cream Freshly-ground black pepper

METHOD

You’ll need a greased and lined baking tray, baking beans and foil Whiz flour and butter into crumbs in a food processor. Add water and whiz until mixture begins to form large clumps. Bring together gently by hand and form into a rectangle. Roll out on a floured board to the thickness of a pound coin. Transfer to a prepared tray. Raise a low edge all the way round. Strengthen it by holding one index finger inside the rectangle while pressing the pastry round it with the thumb and index finger of other hand. Prick the base, lay foil inside, overlapping the edges of the tart and fill with baking beans.

TIP Crumple extra pieces of foil into tubes and tuck around the outside to give edges extra protection. Refrigerate for 20 minutes. Preheat oven to 180C (fan ovens) or equivalent. Bake for 15 minutes. Remove baking beans and foil, Return to oven for 5-10 minutes until pale golden. Reduce oven temperature to 160C. Fry onions and salmon slowly until onions are soft and salmon opaque. Season salmon with pepper and lemon juice. SpreadSp onions over tart base and flake salmon over. Scatter with watercress. Whisk eggs and cream together with lemon zest and more pepper. Pour carefully overov filling. BakeBa for 15 minutes or until golden.