Name: Smoked salmon soufflé tart
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Cuts into 6 slices
Cuisine: British
Ingredients: ½ x 375g pack shortcrust pastry; 50g plain flour plus extra for dusting; 50g butter; 300ml milk; 3 large eggs separated; zest ½ lemon; 1 tbsp chopped dill plus a little extra; 100g pack smoked salmon slices; 150g pack crumbly goat's cheese diced

Home
Recipes
Smoked salmon soufflé tart

Smoked salmon soufflé tart

Sara Buenfeld

Save recipe

Cuts into 6 slices

More effort

Prep: 45 mins

Cook: 25 mins - 30 mins

A star rating of 5 out of 5.12 ratingsRate

loading...

A sophisticated quiche, rippled with salmon slices, goat's cheese and dill

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pea, pancetta & potato salad

A star rating of 4.9 out of 5.6 ratings

Summer potato salad

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

½ x 375g pack shortcrust pastry
50g plain flour

plus extra for dusting
50g butter
300ml milk
3 large eggs

separated
zest ½ lemon
1 tbsp chopped dill

plus a little extra
100g pack smoked salmon

slices
150g pack crumbly goat's cheese

diced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per slice

kcal396
fat27g
saturates13g
carbs22g
sugars3g
fibre1g
protein17g
salt1.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
step 2

Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
step 3

Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
step 4

Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat’s cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.

Recipe from Good Food magazine, August 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now