Smoked salmon tartlets

You can make these in advance, cool and store in an airtight container in the fridge. Warm through before serving.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes 6

Ingredients

500g pack ready-to-use short crust pastry, fresh or defrosted
85g pack watercress
200g pack Freedom Food labeled Brandan Roast salmon, flaked
2 Freedom Food labelled eggs
200ml crème fraîche
Salt and freshly ground black pepper
Sprigs of dill to garnish

Method

Preheat the oven to 200C, (Fan 180C), 400F, gas mark 6.
You will need 6 x 8 cm individual flan tins.

Roll out the pastry to a thickness of about 5mm and cut 6 rounds using a saucer as a guide to line the tins. Set aside to rest for 10-15 minutes in the fridge. Trim any excess pastry with a knife or roll the rolling pin over the top.

Place the tins on a baking sheet. Prick the base randomly with a fork then line with baking parchment and fill with baking beans. Place on the pre-heated tray and bake in the oven for 10 minutes, until the pastry is just cooked. Remove the baking parchment and beans and return to the oven for a further 5 minutes until the pastry is crisp and a very light gold colour.

Reduce the oven temperature to 180C, Fan 160C , 350F gas mark 4.

Roughly chop the watercress discarding any thick stalks. Place the chopped watercress in the pastry case. Top with the salmon.

Beat the eggs in small bowl. Add the crème fraîche and stir until combined. Pour this egg mixture into the pastry case over the salmon and watercress. Season. Bake in the oven for 25-30 minutes, until the egg mixture has set and the tart is golden in colour.

Remove the tart from the oven and leave in the tin for 5-10 minutes. Remove the tarts from the tins and serve warm or cold garnished with dill.