- ½ x 375g pack shortcrust pastry
- 50g plain flour, plus extra for dusting
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 large eggs, separated
- zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp chopped dill, plus a little extra
- 100g pack smoked salmon slices
- 150g pack crumbly goat's cheese, diced
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, lemon zest, 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.