Smoked Salmon, Cream Cheese and Herb Tarts

Name: Smoked Salmon, Cream Cheese and Herb Tarts
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: British
Ingredients: To line a 25cm / 10 inch tart tin or 4 X 10cm / 4 Savoury shortcrust pastry (see my recipe under ' Baking', follow your own or use quality shop-bought pastry); 100 g Smoked salmon, cut into small strips (or use trimmings); 60 g Cream cheese (e.g. Philadelphia, the light version if you prefer); Handful Fresh herbs, chopped (e.g. dill, parsley, mint); 100 ml Milk (any type); 4 tbsp (about 85 g) Creme fraiche (½ fat if you prefer); 2 Eggs; 10 - 15 g Parmesan, grated; To season to taste Salt and freshly ground black pepper

Love Baking Over a year ago 8,118 views

Prep: 25 mins

Cook: 40 mins

Serves: 4

British Main Course 👨‍👩‍👧‍👦 Family Food 🧺 Outdoor & Picnic ☀️ Summer

Ingredients

To line a 25cm / 10 inch tart tin or 4 X 10cm / 4 Savoury shortcrust pastry (see my recipe under ' Baking', follow your own or use quality shop-bought pastry)
100 g Smoked salmon, cut into small strips (or use trimmings)
60 g Cream cheese (e.g. Philadelphia, the light version if you prefer)
Handful Fresh herbs, chopped (e.g. dill, parsley, mint)
100 ml Milk (any type)
4 tbsp (about 85 g) Creme fraiche (½ fat if you prefer)
2 Eggs
10 - 15 g Parmesan, grated
To season to taste Salt and freshly ground black pepper

Accompaniment

Description

Another variation of my tart recipe, this time using smoked salmon and cream cheese. A lovely summer lunch or supper.

Method

1
Preheat the oven to 180 degrees C and place the tin(s) on a baking sheet. Roll out the pastry between 2 pieces of cling film, or on a floured surface, and use to line the tin(s), leaving a little excess pastry hanging over the edge. Line with baking parchment and baking beans / uncooked rice or beans / copper coins, and bake for 10 minutes (if making one large tart, it will need 15), then remove the baking parchment and beans (etc.) and return to the oven for a further 5 to 10 minutes. Remove from oven and leave to cool. Leave the oven on if you are completing the tart(s) straight away, or turn off now and preheat again to 180 degrees C later.&#8232,

In a jug, beat together the milk, crème fraîche and egg, then season. Put equal amounts of smoked salmon into the bottom of each pastry case / in the bottom of the large pastry case. Add the cream cheese, using a teaspoon to distribute around the base, again dividing equally if making more than one tart. Scatter half the herbs over the salmon and cheese. Pour the filling from the jug into the pastry case(s), still on the baking sheet to make it easier to transfer to the oven. Fill right up to the edges. Scatter the remaining herbs on top, followed by a little grated parmesan. Bake in preheated oven at 180 degrees C for 30 - 40 minutes (30 for mini tarts, longer for a larger one) until risen and browned on top. Remove from the oven, leave for 10 minutes, then trim the top(s) with a knife and remove from the tin(s). Serve warm or cold.

Chef's Tips

Making the filling in a jug makes it easier to fill the tart cases. &#8232,,,,Loose-bottomed tart tins are easiest. To remove, I place on an upturned glass, push down the ring, and then slide a 'fish slice' between the base and the pastry. If you don't have a loose bottomed tart tin, a flan dish is fine - serve straight from the dish.

You could also add some grated parmesan to the pastry, if you like.