1 x 320g sheet of frozen shortcrust pastry, thawed
2 spring onions, chopped
2 tbsp fresh dill, chopped, plus extra for serving
Salt and black pepper
A few dashes of hot sauce
120g smoked salmon, chopped into large pieces
60g goat’s cheese
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm
loose-bottomed tin, trimming any excess from the sides. Line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans (or rice) and bake again for five minutes until golden brown. Leave to cool slightly.
- Whisk the eggs, cream, green onions, dill, salt, pepper and hot sauce. Pour the mixture into the tart shell.
- Scatter over the smoked salmon and goat’s cheese.
- Bake for 30-35 minutes or until the eggs are set. Leave to rest for 15 minutes before slicing, then scatter with extra dill to serve.
Per Serving 270cals, 17.5g fat (2.8g saturated), 19.4g carbs (0.8g sugars), 9.3g protein, 0.6g fibre, 0.388g sodium