Hot smoked salmon, caramelised salad onion, pea & tarragon tart

Name: Hot smoked salmon, caramelised salad onion, pea & tarragon tart
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 500 g block shortcrust pastry; 3 tbsp olive oil; 2 bunch salad onions, trimmed, each onion cut into 3-4 pieces; 2 British Blacktail Free Range Medium Eggs; 200 ml pot crème fraîche; 20 g pack tarragon, leaves finely chopped; 1 unwaxed lemon, zested; 125 g frozen petits pois, defrosted and drained; 160 g pack 2 Scottish Hot Smoked Salmon Fillets With Honey Marinade, flaked, skin removed

A simple creamy tart that lets smoked salmon and summery peas and tarragon shine. Try with a salad of new potatoes and pea shoots, dressed with the leftover lemon juice, a dash of oil and some seasoning.

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Serves6
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins
Plus20 minutes chilling

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Ingredients

500g block shortcrust pastry
3 tbsp olive oil
2 bunch salad onions, trimmed, each onion cut into 3-4 pieces
2 British Blacktail Free Range Medium Eggs
200ml pot crème fraîche
⅓ x 20g pack tarragon, leaves finely chopped
1 unwaxed lemon, zested
125g frozen petits pois, defrosted and drained
160g pack 2 Scottish Hot Smoked Salmon Fillets With Honey Marinade, flaked, skin removed

Method

Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up. Roll the pastry until about the thickness of a £1 coin. Carefully drape it into a 23cm fluted, loosed-based tart tin, lightly pressing it into the base and sides. Trim off the excess, leaving the pastry about 0.5cm above the edge of the tin. Prick the base with a fork and chill for 20 minutes.
Line the pastry with baking parchment and fill with baking beans. Slide onto the hot baking sheet, bake for 20 minutes, then remove the paper and beans and bake for 10 minutes more, until lightly golden. Reduce the oven temperature to 180ºC, gas mark 4.
As the pastry cooks, warm the olive oil in a large frying pan, then add the salad onions and fry gently for 10-15 minutes, until softened.
Beat the eggs, crème fraîche, tarragon and lemon zest together. Season. Add most of the salad onions, peas and salmon to the pastry case. Pour in the egg mixture and dot the top of the tart with the remaining salad onions, peas and salmon. Bake for 30-35 minutes, until set and golden on top.