Smoked Salmon and Goat Cheese Tart with Olive Oil Crust

Serves 8

1hr 40mins to cook



For the crust:

  • 1¼ cups plain flour

  • 1 teaspoon Tasman sea salt

  • ¼ cup Wattle Hill extra virgin olive oil

  • ½ cup very cold water

  • ½ teaspoon fresh thyme, leaves only

  • 2 tablespoons freshly grated Bay of Fires semi-hard cheddar

For the filling:

  • 5 large eggs

  • ½ cup pure cream

  • ½ teaspoon Tasman sea salt

  • 150g Woodbridge Smokehouse hot smoked salmon, chopped in large pieces

  • 100g William goat cheese

  • 2 tablespoons fresh dill, 1 chopped finely, 1 as sprigs


For the crust:

1. In a food processor combine the flour, salt and olive oil

and pulse for about 3 to 4 seconds.

While the food processor is running,

slowly pour in the very cold water and keep running

until the pastry begins to come together, about 7 to 8 seconds.

Do not overwork the dough.

2. Next, add the fresh thyme and freshly grated cheddar

and pulse just a few times so that the thyme and cheddar

become incorporated into the dough.

3. Transfer the olive oil pastry dough to a lightly floured work surface,

knead just a few times, gather to form a ball, wrap in plastic wrap

and refrigerate for at least 30 minutes before rolling it out.

4. Preheat the oven to 200C.

Remove the dough from the refrigerator

and roll out on a lightly floured work surface.

Transfer dough to a lined and greased 25cm tart tin,

gently pressing the olive oil pastry into the tin.

Prick the dough with a fork and bake it for 12-15 minutes.

5. Remove from the oven and lower the oven temperature to 180C.

For the filling:

1.Combine the eggs, cream and salt and beat well.

Add 1 tablespoon of finely chopped dill.

2. Arrange the chunks of salmon in the base of the tart shell

and surround with crumbled goat’s cheese.

3. Pour the filling into the olive oil pastry crust,

and scatter with remaining dill sprigs.

4. Bake for about 30 minutes, or until the centre is just set.

5. Let stand for at least 10 minutes before slicing and serving.