Smoked Salmon and Goat's Cheese Tart
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Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the dough
- 2 cups Almond flour
- ¼ cup unsalted butter (diced)
- 1 egg white
- ¼ tsp salt
- For the filling
- ⅞ cup soft Goat cheese
- ¼ cup thick Greek yogurt
- 1 Tbsp extra virgin olive oil
- salt
- freshly ground peppers
- 1 ¼ cups smoked Salmon (thinly sliced)
- To garnish
- Dill
Preparation steps
1.
Grease a 20-22cm|8-9" tart tin.
2.
For the dough: put all the ingredients into a food processor and pulse until the mixtures starts to come together.
3.
Press the dough into the tin pressing down firmly up and around the edges to create an even layer. Prick the base all over with a fork. Freeze for 20 minutes.
4.
Heat the oven to 180°C (160° fan) 350°F gas 4.
5.
Bake the frozen tart case for about 15 minutes until light golden. Cool completely in the tin, then chill before removing and filling.
6.
For the filling: put the goat cheese, Greek yoghurt, oil, salt and pepper in a food processor and and pulse briefly to combine.
7.
Spoon the filling into the chilled case. Arrange the smoked salmon on top and garnish with dill. Chill before serving.
