Hot-smoked salmon and kale tarts Recipe
Delight your guests with these mouth-watering bite-sized beauties
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Chef's knife
- Freezer
- Oven
- Stove
- Nonstick skillet
- Spatula
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Cooling rack
Ingredients
- 1 tbsp olive oil
- 120g packet baby kale, rinsed
- 1 garlic clove, crushed
- 100g vintage cheddar, finely grated
- 5 eggs
- 300ml thickened cream
- ¼ cup milk
- Sea salt flakes and cracked black pepper, for seasoning
- 185g hot-smoked salmon, flaked
- Shortcrust pastry
- 1½ cups plain flour, plus
- extra for dusting
- 125g unsalted butter, diced
- 1 egg yolk
- ¼ - ⅓ cup chilled water
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