PROVENCAL-STYLE TART WITH SMOKED SALMON, CREME FRAICHE & CHIVES

SERVES 4

This makes a delicious pastry that is easy to work with, doesn’t need to be rested and can be topped with a creamy filling and whatever you have in the fridge.

FOR THE PASTRY 175g ground almonds 25g Parmesan cheese, finely grated ½tsp xanthan gum 1tsp baking powder ¼tsp salt 30g butter or lard, softened 1 egg

FOR THE FILLING 150ml soured cream or creme fraiche 1 large egg 150g smoked salmon A small handful of chives, finely sliced A large handful of rocket Salt and freshly ground black pepper 1 Preheat the oven to 220C/gas 7 and cut 2 pieces of baking parchment to fit your oven tray.

2 To make the pastry, put all the ingredients into a mixing bowl with 2tbsp water and use a metal spoon to mix them together thoroughly. Use your hands to bring the mixture into a ball.

3 Transfer the pastry to one of the pieces of baking parchment. Put the other piece over the top and roll out the pastry to form a rectangle measuring about 32x23cm; it will be about 5mm thick. Don’t worry if you need to cut off pieces and replace them to achieve a rectangle.

4 Peel off the top sheet of parchment. Slide the parchment and pastry onto the oven tray. Use the parchment to fold the edges in on themselves to make a 1cm raised border around the outside to trap in the filling.

5 Mix the soured cream and egg together and season with salt and pepper. Pour this mixture into the pastry tart and scatter over strips of the salmon and chives.

6 Bake for 15 minutes or until golden brown on the edges and top. Serve hot, warm or at room temperature, topped with the rocket.