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