Salmon, dill & potato tart

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• asterixx20

  14 November 2008

  asterixx20 rated this recipe

  

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• Girl Flower

  17 November 2008

  Girl Flower rated and commented on this recipe

  

  Having never made a tart or quiche thing before ever this was really simple and the result was lovely. I served it with a great fresh salad for a light dinner. I will be making this again definately.

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• Laura Jane

  29 November 2008

  Laura Jane rated and commented on this recipe

  

  Yeah, this was really nice. I doubled the filling and made in a bigger tin, then sprinkled cheese on top before going into the oven. Half of it was nice hot last night for dinner, and I'm sure the other half will be just as nice cold for lunch today.

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• Frantic Flapjack

  12 December 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was very easy to make and the smoked salmon made it really tasty. Also had for lunch the next day. Very filling.

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• Belkey

  29 December 2008

  Belkey rated and commented on this recipe

  

  I cooked my potatoes whole and then sliced them as I always find that the they break up if I pre-slice them. If you do this, make sure that the potatoes are completely cooked as they do not cook much more when in the oven - mine weren't & you could tell slightly!

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• FlemishMinx

  09 February 2009

  FlemishMinx rated and commented on this recipe

  

  Very nice ! Definitely do use the lime zest. Had to bake mine for 35 minutes.

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• Allison

  06 April 2009

  Allison commented on this recipe

  I made this over the weekend and it was lovely. Went well with a simple salad. It did need a good 35 minutes to cook properly. Tasted even better cold for a packed lunch the next day.

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• claudia

  10 June 2009

  claudia commented on this recipe

  Not quite sure what she means in the first part: Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more. Am i trimming the edges of the pastry and putting baking paper on top of the pastry? and what is this about beans???? Can someone help me understand this part please!!

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• Siheron

  26 June 2009

  Siheron commented on this recipe

  Yes, you are putting the paper on top of the pastry that you have laid inside the dish. You should probably prick the pastry first with a fork first. The beans are baking beans - you can always use uncooked rice instead.

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• tanyah

  29 August 2009

  tanyah rated and commented on this recipe

  

  Have made this 4 times now and it is always perfect. A great way to use smoked salmon 'trimmings' as well.

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• K4te

  07 September 2009

  K4te rated this recipe

  

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• Lynne

  18 November 2009

  Lynne rated and commented on this recipe

  

  I made this recipe for a party, it went down really well. I was asked to share the recipe and make it again. Scrummy!!!

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• craftycat

  11 December 2009

  craftycat rated and commented on this recipe

  

  a scrumptious tart - I have been asked to make it again when friends and family visit for lunch!

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• Swirlgirl

  03 June 2010

  Swirlgirl rated and commented on this recipe

  

  easy and absolutely fab!

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• Boppa

  27 December 2010

  Boppa rated and commented on this recipe

  

  Made this as a starter for Christmas Day - absolutely delicious and so easy to make. I actually used tinned new potatoes as a short cut (I don't ever use tinned potatoes but the texture was perfect for slicing). It is quite salty so I served with a cucumber salad dressed with lemon and olive oil.

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• ZeTallGerman

  11 January 2011

  ZeTallGerman rated and commented on this recipe

  

  I made this as an alternative starter (for those who didn't want soup) on Xmas Eve, and everyone absolutely loved it! Husband and I also very much enjoyed munching on the left-overs the next day :-) I did, however, make my shortcrust pastry from scratch (I find this quite easy; not sure why it makes some people nervous?) and have 2 more batches of pastry in the freezer now for future tarts, quiches and pies. Brilliant recipe!

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• AJ

  05 March 2011

  AJ rated and commented on this recipe

  

  very tasty! Easy & quick to prepare. perfect for light supper.

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• denice

  04 June 2011

  denice commented on this recipe

  can we freeze it after cooking it??

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• Lena

  29 October 2011

  Lena commented on this recipe

  I too would like to know if it can be frozen. Any quiche type thing usually can be but not sure when it has potatoes in it. Am wondering about increasing the salmon content and cream and eggs and taking out the potatoes. Has anyone tried?

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• Lesley

  04 November 2011

  Lesley commented on this recipe

  i have frozen just about every quiche or tart i have ever made (using my husband as guinea pig, before unleashing them on friends) and everyone has been fine, so i will be trying it out on this one. I also make them as canapes (chopping the salmon & potato very small) in minature pastry cases

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Ingredients

• 300g ready-made shortcrust pastry
• 350g new potatoes , sliced
• 284ml pot single cream
• 2 eggs
• 3 tbsp chopped dill , extra for sprinkling
• zest 1 lime
• 200g pack smoked salmon , torn into strips

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 40 mins

Ingredients

• 300g ready-made shortcrust pastry
• 350g new potatoes , sliced
• 284ml pot single cream
• 2 eggs
• 3 tbsp chopped dill , extra for sprinkling
• zest 1 lime
• 200g pack smoked salmon , torn into strips

PER SERVING

327 kcalories, protein 12.0g, carbohydrate 25.0g, fat 20.0 g, saturated fat 9.0g, fibre 1.0g, sugar 2.0g, salt 1.67 g

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