The week after Christmas, I was all about using up the Christmas leftovers. I think I’ve probably said it a thousand times but we didn’t buy or eat that much this Christmas but I still felt like I was drowning in leftovers.
This tart used up the smoked salmon, some of the roasted potatoes, all of the cream and the last of the pastry that I’d made for mince pies. I used this recipe as a guide. I didn’t have any dill so I left it out. I liked this tart a lot, it’s good served warm or cold.
Half of this pastry
1 tablespoon olive oil
1 onion, thinly sliced
200g/7oz cold cooked potatoes, sliced
100g/3.5oz smoked salmon
200ml/7 fl oz double cream
salt and pepper
- Pre heat the oven to 180C.
- Roll out pastry and line tart tin (I used a deeper 9in tin), line with baking paper or foil and baking beans and bake blind for 20 minutes or so.
- Put the oil in a pan and fry onions for about 15 minutes until they are brown.
- Spread the cooked onions over the tart base and add the potatoes on top. Season with salt and pepper and place the salmon on top of the potatoes.
- Beat the eggs into the cream and season it with salt and pepper
- Pour the cream mixture over the tart and bake for 30 to 45 minutes until the tart is just set.
- Leave to cool and serve with a green salad