Smoked salmon and pea tart

Here’s a luxurious treat – a tart made with ribbons of smoked salmon and an indulgent creamy filling set with double cream and eggs. It’s delicious warm from the oven, but is also very good cold.

Serves 6-8smoked salmon


For the pastry

200g plain flour100g butter, chilled then cubed
1 egg yolk

For the filling

300ml double cream
2 large eggs, beaten~
3tbsp freshly chopped parsley
Salt and freshly ground black pepper
180g pack SuperValu smoked salmon


  1. Put the flour and butter in a food processor and whiz until the mixture looks like breadcrumbs.
  2. Beat the egg with 2tbsp cold water and add to the food processor. Pulse the mixture to mix this in, then tip into a bowl and knead with your hands to bring the mixture together. If it seems very dry, continue to add water, 1tbsp at a time. Knead very lightly until smooth. Shape into a disc, then wrap in clingfilm and chill for 20 minutes. Preheat the oven to 200°C/180°C fan oven/gas mark 6.
  3. Remove the pastry from the fridge and roll out on a lightly floured board until it’s roughly 25-26cm diameter. Use the rolling pin to lift it gently onto a 23cm tart tin. Push the pastry into the corners and trim any excess pastry off. Prick all over with a fork. Chill for 20 minutes – this is really worth doing as it helps to prevent the pastry from shrinking during baking.
  4. Cover with greaseproof paper and fill with baking beans. Bake for 10-12 minutes, remove the greaseproof and continue to bake for 3-5 minutes more until the pastry feels dry to the touch. Take out of the oven, allow to cool while you make the filling, and reduce the temperature to 180°C/160°C/gas mark 4.
  5. Beat the double cream, eggs and parsley in a bowl and season well. Spoon into the cooled pastry case and arrange the smoked salmon over the top. Bake in the oven for 30 minutes until set and golden on top.


If you’re making this for non-fish eaters, swap the smoked salmon for SuperValu Wensleydale cheese.

Serving suggestion:

Chop 500g new potatoes into chunks and cook in a pan of boiling salted water for 12-15 minutes until tender. Drain well. Melt 15g butter in a pan with 1tsp olive oil and gently cook 2 chopped shallots for 10 minutes until soft. Add 150g fresh peas (or use thawed frozen peas) and stir in the drained potatoes. Cook for 5 minutes, tossing everything together until heated through. Put in a bowl, then add 50g watercress and a good squeeze of lemon. Season well and serve with the tart.

Nutritional Info:

Per serving:  583 – 437 kcals / 47 – 35.5g fat / 27 – 20g saturated fat / 25 – 19g carbs/ 1.5 – 1g sugar / 1.4 – 1g salt


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