Salmon and Broccoli Tart

Serves 8

Ingredients:

For the pastry 

• 110g self raising flour 

• 55g grated cheddar cheese 

• 70g very cold butter 

• 1 tsp paprika 

• Pinch of salt 

• 3 tbsp beaten egg 

Filling: 

• 5 eggs 

• 80ml double cream 

• 30g cheddar cheese (grated) 

• handful parsely (chopped) 

• salt and pepper 

• handful spring onion 

• 1 fillet salmon (cooked and cooled) 

• 10 tenderstem broccoli stems (boiledand cooled) 

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Method

1. In a food processor, blitz the butter, flour, cheese, paprika, and salt until it
   forms a bread crumb consistency. 

2. Add the 3 tbsp beaten egg and blitz JUST enough for the dough to come together. You
   should be able to squeeze it together in your hands to form a ball. 

3. Wrap in cling film and chill in the fridge for around 30 minutes. 

4. Pre-heat your oven to 190C fan 

5. When the pastry has chilled, roll it out to about 4mm thick in a circle, big enough
   to line your tin with.  

6. Grease an 8 or 9 inch tin, and then roll the pastry on top, gently pressing down into
   all of the groves. 

7. Trim The excess pastry and prick the bottom with a fork. 

8. To help prevent the pastry from shrinking, chill the tart case again before baking
   - around 20 minutes is fine. 

9. Blind bake the pastry with baking beans or equivalent for 15 minutes. 

10. Remove the baking beans and bake for a further 10-12 minutes until the bottom is
    nicely golden. 

11. Allow the pastry to cool and meanwhile, prepare the filling. 

12. For the filling, chop the spring onion, and about 3 of the broccoli stems, and
    flake the cooked salmon, and spread these around the bottom of the tart evenly. 

13. Whisk together the eggs, cream, cheese, seasoning, and parsley, and then pour this
    over the other fillings, Arrange the remaining broccoli stems on top. 

14. Bake at 180 C for around half an hour, until the filling is set, then remove from
    the oven and leave to cool before removing from the tin.  

    Enjoy! 

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