- 350g plain flour, plus extra for dusting
- 1 tsp salt
- 140g cold butter, cut into cubes
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3-5 tbsp very cold water
For the filling
- 50g watercress, roughly chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 200g smoked salmon, shredded
- 1 tbsp chopped dill
- 5 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 250ml double cream
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First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin – don’t trim off the excess pastry just yet though, as it will shrink a little when it cooks.
Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.