Smoked Salmon, Roast Fennel & Gruyere Tart

Smoked Salmon, Roast Fennel & Gruyere Tart

Smoked Salmon, Roast Fennel & Gruyere Tart

Ingredients

  • Shortcrust pastry
  • 1 large fennel bulb – sliced
  • 200g Salar Smoked Salmon
  • 8 eggs
  • Salt & pepper
  • 150g gruyere – grated
  • 50ml cream

Instructions

  1. Preheat oven to 180C
  2. Place fennel on a baking tray, drizzle with olive oil and roast for 30-40 minutes. On a floured surface, roll out the pastry and place in an 8 inch round cake tin. Prick the base with a fork and bake until golden, about 40 minutes.
  3. Whisk eggs, salt & pepper, cream and half the cheese.
  4. Place salmon and fennel in the pastry case, pour over the egg mixture. Top off with the rest of the cheese and bake the tart for 40-50 minutes until golden and the egg has set.
https://www.salarsmokehouse.co.uk/project/smoked-salmon-served-with-lady-claire-macdonalds-horseradish-apple-dressing/

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