Makes 6
FOR THE CRUST:
125 g all purpose flour, sifted
pinch of salt
75 g cold butter, cut into pieces
2-3 tbsp iced water (place the water for a few minutes in the freezer before using)
FOR THE FILLING:
120 ml ( ½ cup) crème fraîche
1 teaspoon horseradish
½ teaspoon lemon juice
1 teaspoon capers
salt and pepper
½ leek (white part only)
1 tbs olive oil
1 large tomato or 4-5 cherry tomatoes
100 g smoked salmon
dill, chopped
TO PREPARE THE CRUST:
1. Grease the tartlets pans with butter.
2. Place the flour, salt and butter in a food processor. Process until the mixture resembles breadcrumbs. While the motor is running, add water spoon by spoon to form smooth dough. Knead the dough lightly.
3. Divide the dough into six equal pieces. Roll out each piece on a lightly floured surface. Line up the tartlets pans.
4. Place a piece of parchment paper over each tartlet and fill with baking weights or uncooked peas or beans. Refrigerate for 30 minutes.
5. Preheat the oven to 390°F (200°C )
6. Bake for 10-15 minutes, remove from the oven, remove the parchment paper and weights and set aside.
TO PREPARE THE FILLING:
1. Slice the leek. In a frying pan heat 1 tbsp olive oil, cook the leek until tender but not brown.
2. Peel and seed the tomato. Cut into small cubes and drain on a paper towel.
3. Cut the salmon into small pieces.
4. In a bowl combine crème fraîche, horseradish and capers. Season with ½ teaspoon lemon juice, salt and pepper. Add egg yolks and stir to combine.
5. In a separate bowl combine pieces of salmon, leek and tomatoes. Gently combine the two mixtures together.
6. Spoon into pre-baked pastry. Bake for 15 minutes. Leave to cool for 5 minutes before unmolding. Serve.
Original entry:
Copyright © 2008 For the Body and Soul. All rights reserved.
