Smoked salmon soufflé tart

Smoked salmon soufflé tart

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(10 ratings)

Prep: 45 mins Cook: 25 mins - 30 mins

More effort

Cuts into 6 slices
A sophisticated quiche, rippled with salmon slices, goat's cheese and dill

Nutrition and extra info

Nutrition: per slice

  • kcal396
  • fat27g
  • saturates13g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein17g
  • salt1.8g
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  • ½ x 375g pack shortcrust pastry
  • 50g plain flour, plus extra for dusting
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 3 large eggs, separated
  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp chopped dill, plus a little extra
  • 100g pack smoked salmon slices
  • 150g pack crumbly goat's cheese, diced


  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.

  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.

  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.

  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.

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Comments, questions and tips

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9th Apr, 2020
Absolutely lovely flavour, I will definitely make this again. I used the zest from a whole lemon rather than half and for the temperature in step 4. (which isn't mentioned) I used 180 degrees in a fan assisted oven for 25 minutes
21st May, 2013
Delicious light Tart a firm family favourite
8th Nov, 2012
Absolutely delicious: a big hit with the whole family, making it again for a picnic meal
6th Oct, 2012
Tried this recipe and it was very tasty. However two questions that perhaps more experienced cooks can tell me. Can you use a less salty cheese than goats as I found it very salty. Also, can it be frozen?
sassassassas's picture
23rd Jun, 2016
You definitely can't freeze an omelette or souffle and yes, you could substitute any cheese you like, although the best are likely to be feta or a goats cheese. Some goats cheeses are less salty than others so you could simply try a different goats cheese.
Frantic Flapjack
4th Sep, 2012
This tasted light and lovely and looked very impressive when it came out of the oven. Also really good the next day - still light and fluffy.
1st Sep, 2012
This is really good. It was my first time ever using goat cheese and I thought it was quite nice. I used a frozen ready-to-bake pie shell for the base as that is what we have available here.
sllyst's picture
25th Aug, 2012
This was such a lovely summery dish, done it twice now and it was perfect every time. Will be a favourite for some time to come!
Aga girl
25th Aug, 2012
The souffle base gives a nice lightness and I served it cold for a picnic. Not a fan of goats cheese so used feta instead which did make it a little salty.
16th Aug, 2019
I was wondering, anyone who has tried this recipe... Was the first step (with the pastry) quite hard to do and get right?
9th Apr, 2020
As the pastry is pre-made, it's very simple. I didn't do the second bake without the paper as the 15 mins was enough. I also don't have baking beans so I used some think glass egg cups that I have.
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