Salmon tarts with crushed pea sauce

Ingredients

• 1? cups (250g) plain flour
• 100g chilled unsalted butter, chopped
• 2 eggs, plus 2 yolks
• 200ml thickened cream
• Finely grated zest of ½ lemon
• 2 tbs chopped chives
• 300g hot-smoked salmon, skin removed, flaked
• 15g grated parmesan
• Pinch cayenne pepper
• Pea shoots (optional), to serve

Crushed pea sauce

• 1 cup (120g) frozen peas
• 6 mint leaves, finely chopped
• ½ cup (120g) creme fraiche or sour cream
• ¼ cup (20g) grated parmesan
• ½ tsp finely grated lemon zest 

Method

Grease 6 x 12cm loose-bottomed tart pans.

Place flour, butter and a pinch of salt in a food processor and pulse until mixture resembles fine breadcrumbs. Add 1 egg yolk and 2 tbs iced water, then process until the mixture just comes together. Form into a disk, cover in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a lightly floured surface to 5mm thick, then use to line the tart pans. Refrigerate for 15 minutes.

Preheat the oven to 190°C. Prick the pastry bases with a fork, then line the pastry with baking paper and fill with pastry weights. Bake for 10 minutes or until light golden, then remove paper and weights and bake for a further 5 minutes or until dry and crisp.

Meanwhile whisk eggs, remaining yolk, cream, lemon zest and chives in a bowl. Season. Divide flaked salmon among tart shells, pour over the egg mixture, then sprinkle with parmesan and cayenne pepper. Return tarts to the oven and bake for 20 minutes or until filling is just set.

Meanwhile, for the crushed pea sauce, pour boiling water over the peas in a bowl and stand for 5 minutes. Drain, refresh in cold water, then drain again. Add mint, roughly crush with a fork or potato masher, then stir through the creme fraiche, parmesan and zest.

To serve, dollop crushed pea sauce on the tarts and top with pea shoots, if using.

This recipe is extracted from delicious. Love to Eat by Valli Little (ABC Books, $39.99).