Smoked Salmon & Persian Feta Tart
Pre-heat oven to 200°C (180°C fan-forced). For the crust, place the butter and flour in the bowl of a food processor and pulse until it resembles breadcrumbs.
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Cooking tools:
- Food processor
- Immersion blender
- Fluted tart pan with removable base
- Rolling pin
- Pie weights
- Baking sheet
- Whisk
- Mixing bowl
- Fork
- Parchment paper
- Oven
- Refrigerator
Ingredients
- 125g chilled butter, diced
- 1½ cups plain flour
- 2 egg yolks
- 1-2 tbsp chilled water
- 100g Ocean Blue Smoked Salmon Slices
- 6 eggs
- ¾ cup cream
- 1 tbs parmigiano reggiano, finely grated
- 1 tbs chives, finely chopped
- 1 tbs wholegrain mustard
- Salt flakes & freshly ground black pepper
- ⅓ cup frozen peas
- ⅓ cup Persian or marinated goat’s feta
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