Hot smoked salmon, caper and dill tart

Lay out the picnic blankets and share out this tart… but maybe save yourself the biggest slice.

Serves 8

375g shortcrust pastry

2 tbsp olive oil

1 small onion, peeled and finely chopped

180g ready-to-eat hot smoked salmon

35g capers, drained and rinsed

3 eggs

150ml single cream

50ml milk

15g fresh dill, fronds picked

1 On a lightly-floured surface, roll out the pastry and use it to line a 35cm x 13cm flan tin (alternatively, you can use a 26cm circular flan tin). Trim any overhanging pastry and prick the base with a fork. Chill in the fridge for 20 mins. Meanwhile, preheat the oven to 200C/Fan 180C/Gas 6.

2 Once chilled, remove from the fridge, line with foil and fill with baking beans. Bake for 10 mins, remove the foil and beans and bake for a further 10-12 mins, or until the pastry is crisp. Set aside to cool.

3 Heat the oil in a pan and gently fry the onion for 5 mins, or until soft and golden. Spread over the pastry base, then flake over the salmon and capers.

4 In a bowl, beat the eggs, cream and milk together, then stir in the dill and season to taste. Pour into the pastry case and bake for 35-40 mins, or until firm and golden. Leave to cool before slicing into portions.

You may not know what it is, but suddenly you can't live without it! Treasure hunting is hungry work, so relax with friends over a leisurely picnic lunch