Kerrymaid’s Smoked Salmon & Sugar Snap Pea Tart
This tasty dish can be served hot or cold, so it’s a great option for residents who may get peckish outside mealtimes. The tart can also be changed seasonally to incorporate in season or locally sourced veg.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 1 hour | 24 |
Premium Baking Block / Double/ Hollandaise
Ingredients
- 675g Plain Flour
- 330g Kerrymaid Premium Baking Block
- 3 Eggs
- 2tsp Salt
- 650g Flaked Hot Smoked Salmon
- 12 Eggs
- 1ltr Kerrymaid Double
- 400g Sugar Snap Peas (blanched and chopped)
- Kerrymaid Hollandaise
Method
Make the pastry (reserving some of the egg for later)
Grease three 9” tart cases and dust lightly with flour
Cut the pastry into three equal pieces and roll each out until 1-2mm thick and line each case. Trim excess pastry from the edges and use them to patch any holes in the case.
Blind bake the pastry cases 180°C for 15-20 minutes
Remove from the oven, remove the greaseproof paper and baking beans and brush the pastry with egg and return to the oven for 2-3 minutes
Whisk the eggs and Kerrymaid Double together with the salt
Distribute the hot smoked salmon and sugar snap peas between the three cases
Pour over the egg and Kerrymaid mix over the salmon and peas, place the cases in the oven at 180°C for 30-40 minutes, or until set and golden
Serve with a small side salad
TOP TIP FROM OUR CHEF
- WHY NOT SERVE WITH KERRyMAID HOLLANDAISE FOR ENHANCED DELIGHT!
Allergens
- Contains: Cereals containing Gluten, Eggs, Fish