A simple tart that will have everyone reaching across the picnic blanket for the biggest slice
A tasty and filling savoury tart that is ideal as the centrepiece of a spring picnic or a light lunch in the garden with friends. Serve with a big green salad or just cram it in with fingers and have cherry tomatoes on the side. Tastes as good sitting on the car boot with a view of the sea as it does out on the patio.
Serves 8
375g shortcrust pastry
2 tbsp olive oil
1 small onion, peeled and finely chopped
180g ready-to-eat hot smoked salmon
35g capers, drained and rinsed
3 eggs 150ml single cream
50ml milk
15g fresh dill, fronds picked
1 On a lightly -floured surface, roll out the pastry and use it to line a 35cm x 13cm flan tin (alternatively, you can use a 26cm circular flan tin). Trim any overhanging pastry and prick the base with a fork. Chill in the fridge for 20 mins. Meanwhile, preheat the oven to 200C/Fan 180C/Gas 6.
2 Once chilled, remove from the fridge, line with foil and fill with baking beans. Bake for 10 mins, remove the foil and beans and bake for a further 10-12 mins, or until the pastry is crisp. Set aside to cool.
3 Heat the oil in a pan and gently fry the onion for 5 mins, or until soft and golden. Spread over the pastry base, then flake over the salmon and capers.
4 In a bowl , beat the eggs, cream and milk together, then stir in the dill and season to taste. Pour into the pastry case and bake for 35-40 mins, or until firm and golden. Leave to cool before slicing into portions.
This recipe is just one of the picnic ideas by Louise Gorrod in our feature A Vintage Day Out. You can find all the recipes, including Rainbow Chard and Feta Borek, Herby Hoummous, Strawberry and Mint Shrub, Summer Wraps and more beginning on page 54.
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