2 sheets frozen shortcrust pastry, just thawed
400g sweet potato, peeled, cut into 2cm pieces
250ml (1 cup) thickened cream
150g portion hot-smoked salmon, skin removed, flaked
1 leek, thinly sliced
1/4 cup chopped fresh dill
100g camembert, thinly sliced
Step 1Preheat oven to 170C. Spray a round 4cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with olive oil. Line with the pastry and trim any excess. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or until light golden.
Step 2Meanwhile, place sweet potato in a microwave-safe bowl. Cover and cook on high for 7 minutes or until just tender. Set aside for 5 minutes to cool.
Step 3Whisk the eggs and cream in a bowl. Stir in the salmon, leek and dill. Season.
Step 4Arrange the sweet potato over the pastry base. Pour over the egg mixture. Arrange the camembert on top. Bake for 50 minutes or until just set. Serve warm or at room temperature.
- Low carb
- Lower gi
To Freeze: Bake and cool the tart. Cover the whole tart with 1 layer of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
To reheat from frozen: Remove foil and discard the plastic wrap. Cover the tart with foil again. Bake at 150C for 40 minutes or until warmed through.
1) To line the tin, overlap the pastry sheets and gently roll to seal. If there are any gaps in the pastry case, the filling may leak.
2)For the edge, drape the pastry over the tin and press into the ridges. Don’t pull the pastry, or it may shrink during baking.
3) To prepare hot-smoked salmon, remove and discard the skin, then use your fingers to gently flake it into large pieces.
- Author: Jacob Leung
- Image credit: Jeremy Simons
- Publication: Australian Good Taste