BROCCOLI AND BASIL TART WITH AVOCADO PASTRY

Salmon tart - Gourmet Guide Jenny Handley

by Gourmet Guide Jenny Handley

Serves 8 – 10

ingredients

  • Pastry
  • 1 ripe avocado
  • olive oil to make up 100g
  • 200 g cake flour
  • 1.5 t baking powder
  • salt
  • 2 T water
  • Filling
  • 2 C cooked broccoli or 300g frozen peas
  • salt
  • freshly-ground black pepper
  • 100 g cheddar cheese, grated
  • 6 XL eggs
  • Topping
  • 150 g smoked salmon
  • 12 capers
  • 100 g smooth cottage cheese
  • 3 T grated horseradish
  • light, frothy greenery for garnishing – fresh herbs like dill, or pea shoots

method

  1. Pastry
  2. Preheat oven to 200°C.
  3. Mash the avo and mix with the oil in a medium-sized mixing bowl.
  4. Add the flour, baking powder and salt.
  5. Mix the water in with a pastry knife.
  6. Turn out onto a lightly-floured board, and knead.
  7. Leave, covered, for ½ hour to relax.
  8. Roll out to about ½cm thick on a lightly-floured board.
  9. Turn back over your rolling pin to place over a 32cm loose-bottomed flan tin.
  10. Allow an overhang – this will cement the pastry and prevent the need for baking blind.
  11. Prick holes in the bottom of the pastry.
  12. Bake for 10 minutes.
  13. Filling
  14. While the pastry is cooking whisk or blitz the filling ingredients together.
  15. Pour into the warm pastry case and bake for a further 10 to 12 minutes.
  16. Topping
  17. Tear the salmon into strips and gently arrange on the tart.
  18. Top with capers, horseradish cream and shoots/herbs.
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