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.
To view the hamper ingredients click here