Healthy Fish and Veg Egg Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 cup all-purpose flour (plus extra for dusting)
- 1 cup Whole wheat flour
- 1 pinch salt
- ⅛ cup vegetable Shortening
- 1 egg yolk (beaten)
- 2 Tbsps water
- For the filling
- 14 ozs Salmon fillet
- 1 Tbsp olive oil
- salt
- peppers
- 4 eggs
- 1 ⅔ cups cream (48% fat)
- 2 Tbsps chopped Dill
- To garnish
- Broccoli (broken into florets)
- dried Cranberry
- 1 Dill flower
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the shortening until the mixture resembles breadcrumbs. Stir in the egg yolk and water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a deep 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 8-10 minutes until golden and cooked through.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
Put the salmon in a baking dish, brush with oil, season lightly with salt and pepper and bake for 10-15 minutes, until the fish flakes easily. Remove from the oven and leave to cool slightly.
6.
Break the salmon into large pieces and place in the pastry case.
7.
Whisk together the eggs and cream and stir in the dill. Pour into the pastry case.
8.
Bake for 20-25 minutes, until the filling is set and golden.
9.
Put the broccoli florets into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes.
10.
Garnish the quiche with steamed broccoli, dried cranberries and a dill flower.
