Smoked Salmon and Crab Tart

Smoked Salmon and Crab Tart
You can make the pastry case for the tart up to 24 hours in advance, but if you’re
short of time use shop-bought pastry or a ready-made pastry case instead. I often
make double the quantity of pastry and make two pastry cases. Shove one in the
freezer and then you can just defrost as needed. If you find you’ve any pastry
leftover use to make baby quiches or cheese straws.
Serves 6
a little egg wash, for brushing
150 ml (1/4 pint) cream
150 ml (1/4 pint) milk
2 tablespoons sweet chilli sauce
2 eggs
2 egg yolks
1 tablespoon finely snipped fresh chives
200 g (7 oz) smoked salmon, cut into strips
200 g (7 oz) white crab meat
100 g (4 oz) freshly grated Parmesan
FOR THE PASTRY
225 g (8 oz) plain flour, plus extra for dusting
100 g (4 oz) chilled butter
pinch dried chilli flakes
3 tablespoons ice-cold water
SAUCE
300 ml (½ pt) cream
zest and juice of 1 lemon
1 tsp Dijon mustard
50g (2 oz) butter, diced
1 tbsp finely snipped chives
salt and freshly ground black pepper
crisp garden salad, to serve
Preheat oven to 200C/400F/Gas 6. To make the pastry, place the flour, butter and
chilli flakes in a food processor. Add half a teaspoon of salt and whizz briefly until the
mixture forms fine crumbs. Pour in the water through the feeder tube and pulse
again so that the pastry comes together. Knead lightly on a lightly floured surface for
a few seconds to give a smooth dough. Wrap in clingfim and chill for at least 10
minutes before rolling (or up to an hour if time allows).
Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21
cm (8 1/2 inch) fluted flan tin that is about 4 cm (1 1/2 inches) deep. Use a rolling pin
to lift the pastry into the tin, pressing well into sides and letting the pastry overhang a
little as this prevents shrinkage. Chill for another 10 minutes for the pastry to rest.
Prick the pastry base with a fork, then line with a circle of oiled foil or non-stick
parchment paper that is first crumpled up to make it easier to handle. Fill with baking
beans or dried pulses and bake for 10 minutes until the pastry case looks ‘set’, but
not coloured. Carefully remove the foil or paper and lower the temperature to

160C/325F/Gas 3, then brush with the egg wash to form a seal. Return to the oven
for another 10 minutes or until the base is firm to the touch and the sides are lightly
coloured.
Beat together the cream in a bowl with the milk, chilli sauce, eggs and egg yolks until
well combined. Stir in the chives and season to taste. Scatter the smoked salmon
and crabmeat in the bottom of the pastry case and sprinkle the Parmesan on top,
then pour in the cream mixture and bake for about 25 minutes until the filling is just
set but still slightly wobbly in the middle. Leave to rest for 5 minutes in the tin, then
remove and carefully trim down the excess pastry, working the knife away from you
and the tart.
Meanwhile, prepare the sauce. Warm the cream over a gentle heat until just coming
to the boil. Add the lemon zest and juice and Dijon mustard and simmer gently for
about 5 minutes until thickened slightly. Whisk in the butter until completely melted
and the sauce has thickened further. Season to taste and keep warm. Stir in the
chives last minute when ready to serve.
To serve, carefully cut the smoked salmon and crab tart into slices. Arrange on
plates and drizzle a little of the sauce around. Serve with the crisp garden salad.