Smoked Salmon and Goat’s Cheese Tart with Olive Oil Crust Recipe
Smoked Salmon and Goat’s Cheese Tart with Olive Oil Crust
For the olive oil crust:
1¼ cups plain flour
1 teaspoon Tasman sea salt
¼ cup Wattle Hill extra virgin olive oil
½ cup very cold water
½ teaspoon fresh thyme, leaves only
1 to 2 tablespoons freshly grated Bay of Fires semi-hard cheddar
For the filling:
5 large eggs
½ cup pure cream
½ teaspoon Tasman sea salt
150g Woodbridge Smokehouse hot smoked salmon, chopped in large pieces
100 g William goat cheese
2 tablespoons fresh dill, 1 chopped finely, 1 as sprigs
For the crust:
Using your food processor, combine the flour, salt and olive oil and pulse for about 3 to 4 seconds. While the food processor is running, slowly pour the very cold water over the flour and keep running until the pastry begins to come together, after about 7 to 8 seconds. Do not overwork the dough.
Next, add in the fresh thyme and freshly grated cheddar and pulse just a few times so that the thyme and cheddar become incorporated into the dough.
Transfer the olive oil pastry dough to a lightly floured work surface, knead just a few times, gather to form a ball and wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
Preheat your oven to 200 degrees. Remove the dough from the refrigerator and roll out on a lightly floured work surface. Transfer dough to a lined and greased tart tin, gently pressing the olive oil pastry into the tin. Prick the dough with a fork and bake it for 12-15 minutes.
Remove from the oven and lower the oven temperature to 180 degrees.
For the quiche:
Combine the eggs, cream and salt and beat well. Add 1 tablespoon of finely chopped dill.
Arrange the chunks of salmon in the base of the tart shell and surround with crumbled goat’s cheese.
Pour the filling into your olive oil pastry crust, and scatter with remaining dill sprigs.
Bake for about 30 minutes, until the centre is just set.
Let stand for at least 10 minutes before slicing and serving.