Salmon, Saffron, Parmesan tart

Ingredients:

• 1 quantity of rich shortcrust pastry (see separate recipe below)
• 350g fresh salmon
• 1 large pinch of saffron strands
• 1 tabs hot milk
• 300ml single cream
• 3 medium eggs
• 50g grated Parmesan
• Pinch of Cayenne pepper

Method:

1. Poach the salmon in a little water until it is just cooked – leave to cool  (This can be done in the microwave).
2. Roll out pastry and line a 25cms flan tin – bake blind (see shortcrust pastry recipe)
3. Turn oven to 180^oC
4. Soak saffron in the hot milk for about 15 mins
5. Beat the eggs, cream, milky saffron, the Cayenne and half the Parmesan together
6. Crumble the salmon and spread over the pastry case, then pour the cream mixture over it
7. Sprinkle with the remainder of the Parmesan and bake for 30-35 mins until it is lightly set and the top is golden

Once cool, this can be covered with cling film and stored for a day in the fridge.  Remove from the fridge an hour before it is to be eaten – it can be gently warmed in oven for about 10 mins if you prefer.

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RICH SHORTCRUST PASTRY
(made in the food processor)

Ingredients:

• 225g plain flour
• Pinch salt
• 150g butter chilled and cut into pieces
• 1 medium sized egg yolk
• Iced water

Method:

1. Put flour salt and butter into the food processor.  Turn on and reduce to a fine crumb consistency
2. Incorporate the egg yolk, then, with the motor running, trickle in enough iced water until the dough clings together in lumps
3. Bring the lumps together by hand on a floured surface
4. Wrap pastry in cling film and chill for at least one hour
5. To bake blind: Turn on oven 200^oC
6. Gently knead the pastry until it is soft enough to roll
7. Roll out and line 25cms flan tin
8. Prick base and line with baking parchment – weigh down with baking beans
9. Bake for 15 mins
10. Remove from oven and take out the paper and the beans
11. Return to the oven for a further 10 mins

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