Fri, 7 September 2018
Ingredients:
For the pastry
• 150g Plain Flour, plus extra for dusting
• 75g Butter, plus extra for greasing
• 1 Egg Yolk
• 2tbsp Cold Water
• Salt & Pepper
For the filling
• 100g Smoked Salmon
• 4 Spring Onions
• 100g Sprouting Broccoli
• 5 Free Range Eggs
• 50ml Milk
• 200g Crème Fraiche
• Salt & Pepper
Method
· Pulse the Flour & Butter together in a food processor, add the egg yolk and enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
· Roll out the pastry on a light floured surface and line an 8-inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
· Preheat the oven to 180°C.
· Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans / rice.
· Place on a baking tray and bake blind for 20 minutes. Remove the beans / rice and parchment and return to the oven for another five minutes to cook the base.
· Reduce the temperature of the oven to 160°C/140°C Fan/Gas 3.
· Sprinkle the spring onion into the pastry base and add the smoked salmon & broccoli.
· Combine the eggs with the milk and crème fraiche in a bowl and season well.
· Pour over the salmon and broccoli.
· Bake for 30–40 minutes, or until set. Allow to cool and set further.
· Trim the pastry edges to get a perfect edge and then serve in wedges.
