This quiche is all grown up with the sophisticated addition of salmon and tarragon.
Who doesn’t love a good quiche? They are perfect for a light lunch under the trees on a beautiful summery day. Tarragon has a wonderful subtle flavour and pairs nicely with salmon.
SALMON AND TARRAGON TART
Serves 6-8
Pastry
2 cups plain flour
½ tsp salt
100g chilled butter
1 small egg
Filling
2 spring onions, sliced finely
½ cup tarragon, leaves chopped
1 cup baby rocket leaves
4 eggs, whisked
200ml cream
¼ tsp salt and pepper
200g flaked smoked salmon
- Preheat the oven to 180C.
- For the pastry, place the flour, salt, and butter into a food processor, blitzing until it resembles fine breadcrumbs. Add the egg and blitz again until the dough comes together.
- Roll it on a lightly floured bench to fit the base and sides of a 23cm tart tin. Refrigerate for 30 minutes before baking blind (without filling) for 25 minutes.
- Turn the oven down to 160. Into the tart base place the spring onion, tarragon and baby rocket.
- In a bowl, whisk the eggs, cream, salt and pepper together and pour into the pastry. Break the salmon into pieces and gently dot around.
- Bake for 35 minutes until the middle is set. Cool for 15-20 minutes before serving.
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