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Since the UK lockdown we have all been struggling a bit to find things to do to keep us all entertained. Whether it’s heading into your local park for a walk, reading book or getting busy in the kitchen, it’s most definitely the smaller things that bring us joy in these times. Whilst we eek out the last of the summer weeks we are sharing with you one of our Executive Chef Ben Dutson’s favourite summer recipes to help you get creative in the kitchen. This delicious and comfort filled dish is sure to be a crowd pleaser.
Salmon, Leek and Dill Tart
The Ingredients
- Short crust pasty ready rolled x 500gm
- Rice x 300gm for baking or use baking beans if you have them
- Hot smoked salmon x 300gm
- Cheddar cheese grated x 100gm
- Leeks x 200gm
- Fresh dill x10 gm
- Eggs x 8
- Double Cream x 1 pint
- Whole milk x ½ pint
- Salt and pepper
The Method.
- Roll out the pastry and line an 8 inch pastry ring, completely cover the pastry with baking paper making a case in side and fill with rice or baking beans to stop the pastry from shrinking or collapsing
- Bake blind in oven for 20 mins on 180c°
- Slice the leeks, wash and then cook with a little bit of butter
- Flake the salmon and chop the dill
- Mix the salmon, grated cheese, dill and leeks and fill the tart case
- Mix the eggs, cream and milk and add salt and pepper to taste
- Pour the egg mix into tart shell do not over fill
- Now bake for 45 mins on 150c° it needs to be set before you remove from oven so give it a little wobble to check
- When cooked take out of the oven
- Delicious eaten hot or cold
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