Creamy Smoked Salmon And Dill Tart Recipe (by )
| Servings: 1 |
Ingredients
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Directions
- Generously butter 26cm. diameter deep -dish pie plate or possibly shallow casserole dish or possibly deep flan tin.
- Place one sheet of phyllo pastry on a flat work surface and brush sparingly with melted butter. Place another sheet over and brush again with melted butter. Top with a third sheet of pastry then but the pastry 'stack' into half, then in half again. You should have four smaller rectangles. Place each of these into the pie plate, allowing some of the pastry to create an overhang over the edge of the tin, with the remainder covering some of the sides of the tin and base.
- Repeat twice more with another three sheets of pastry and butter then cut as described above and use to cover the remaining sides of the tin, allowing some pastry to create an overhang.
- Brush the remaining two sheets of pastry with butter then mix in half and place over the base of the pie plate. The pie plate should now be entirely covered with pastry.
- Fold the overhang under to the sides of pastry to create a thicker crust edge flush with edge of pie plate. Brush crust edges with butter. Sprinkle the breadcrumbs over the base and set aside. (Can be prepared 4 hrs ahead. Cover and chill.)
- Preheat oven to 180 c. Whisk yolks and mustard in medium bowl to blend. Beat in Large eggs, lowfat milk, cream, salmon, onions and minced dill. Season to taste with salt and pepper. Pour into prepared crust. Bake till center is set, about 50 min. Transfer to rack and allow to cold.
- Garnish with dill sprigs and serve slightly hot or possibly at room temperature.