Supper tonight is a simple tart with fresh poached salmon, and Toasted Walnuts accompanied with a simple mixed leaf salad.
I like the texture of the finished pastry of this recipe. Always willing to try something new, I added a whole egg rather than an egg yolk to the dough and I ended up with a very workable dough with literally no cracks and no shrinkage.
For a 12 inch salmon and provolone tart, you will need:
For the pastry:
200 g plain flour
100g soft butter, cut into pieces
Pinch of Sea Salt
Water a few spoonfuls, add one at a time until the pastry is the right consistency
Rub the flour and butter until they resemble fine breadcrumbs. Add the salt. Break the egg and mix in using a knife. Add water, a spoonful at a time until you achieve the right consistency. Leave it in the fridge to rest for 10 minutes. Roll it out on a floured surface, roll it loosely around the rolling pin and ease it into the tart mould. Pat the pastry gently into the tart tin with your fingers. trim the edges leaving them to hang out of the edge of the tin. Follow my instructions for baking blind . Bake at 180 C for 20 minutes. Remove from heat, trim the edges with a sharp knife and allow to cool.
While the pastry cooks, prepare the filling.
You will need:
400g fresh cooked Salmon
150 ml Single Cream
200 g provolone cut into slices
4 tablesoons Parmegiano Reggiano
Freshly ground black pepper
Walnuts, a handful, broken into pieces and pan toasted
Flake the salmon into bite size chunks and lay at the button of the tart. Season with freshly ground pepper. Sprinkle three spoons of Parmesan on top of the salmon.
Mix the eggs and cream, pour over the salmon and neatly arrange the fior di latte slices on the top. Sprinkle the rest of the Parmesan on top.
Bake in an oven at 180C for 10 minutes, take out and top with toasted walnuts. These will sink slightly into the mixture but they will remain visible and make the tart look very appetizing.
Return to the oven for around 20 minutes until golden but watch it carefully as all ovens are different.
I use salmon by Donegal Catch, butter and single cream by President all available at Rimus Group