Salmon, dill & potato tart

Salmon, dill & potato tart

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(19 ratings)

Prep: 25 mins Cook: 40 mins

More effort

Serves 8
This delicious smoked salmon tart makes a light alternative for lunch

Nutrition and extra info

Nutrition: per serving

  • kcal327
  • fat20g
  • saturates9g
  • carbs25g
  • sugars2g
  • fibre1g
  • protein12g
  • salt1.67g
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Ingredients

  • 300g ready-made shortcrust pastry
  • 350g new potato, sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 284ml pot single cream
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp chopped dill, extra for sprinkling
  • zest 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 200g pack smoked salmon, torn into strips

Method

  1. Heat oven to 190C/fan 170C/gas 5. 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.

  2. Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.

  3. Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.

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Comments, questions and tips

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emzpugh
28th Apr, 2016
Excellent recipe, very tasty, will definitely make again. Does not freeze very well as the cream splits and the pastry holds the water.
Twinklebum99
13th Feb, 2016
5.05
Simple and very tasty. Took a lot longer than the recipe states but was worth it. Will definitely make again
Liddiloo
10th Oct, 2015
Simple recipe and very tasty, having said that I used double cream instead of single as that was what was in my fridge and also added one chopped red pepper. Would definitely make this again.
Hartley Jam
13th Sep, 2014
Can you use Hot smoked Salmon with this recipe?
cazjeffs
18th Mar, 2014
I have made different quiches and am sure this will turn out as good as all the others. (too many cheese varieties for us)
shinefamily
21st Mar, 2013
5.05
Made this today and it was gorgeous! Easy to make and spot on with timings and measurements.
donnadrew
25th Jan, 2012
5.05
I've made this many times using lime or lemon zest - just as good! I always boil the spuds whole & then slice, & add 3 eggs, as I use the largest flan tin I can find. Really tasty hot, or cold next day, if it lasts that long!
lesley22222
4th Nov, 2011
5.05
oops forgot to rate recipe
lesley22222
4th Nov, 2011
5.05
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
labrahams
29th Oct, 2011
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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