A pretty variation on the previous recipe — and the ideal accompaniment to a smoked salmon martini. Or use this recipe as the base, and flavour the tarts with anything you like: try anchovy and cooked onions, wilted spinach and feta, or smoked ham and sweet red pepper.

Ingredients
Makes 12. Takes 50 mins.


400g shortcrust pastry, thawed
100g smoked salmon
2 spring onions
3 eggs plus
1 extra egg yolk
150ml single cream
Pinch of ground nutmeg
Sea salt
Freshly ground black pepper
Paprika or cayenne for dusting

Heat the oven to 180C, gas mark 4. Roll out the pastry quite finely on a floured surface. Cut into 10cm/3in rounds and line 12 bun-tin moulds.

Cover the base of each tart with greaseproof paper or kitchen foil, weight with raw beans or pastry weights, and bake “blind” for ten minutes. Remove from the oven and cool, then remove the beans and paper.

Cut the smoked salmon into strips, and finely chop the spring onions. Scatter the salmon and spring onions in each tart shell.

Beat together the eggs, extra egg yolk, cream, nutmeg, salt and pepper, and pour into each tart shell. Bake for 15 to 20 minutes or until set. Dust with a little paprika or cayenne and serve warm from the oven.

Tart pastry
Makes 12. Takes 30 mins.

200g plain flour
½tsp salt
75ml water
75ml olive oil

Heat the oven to 180C, gas mark 4. Combine the flour and salt in a bowl, and make a well in the centre. Gradually add the water, stirring with a palette knife, then the olive oil, stirring until the dough forms a mass.

Following the methods for the previous two recipes, place on a floured surface and knead for two minutes until smooth. Roll out finely, and cut into 10cm rounds to fit a 12-mould bun tin (you can re-roll the scraps if necessary).

Prick the base, cover with a little greaseproof paper and weight with dried beans or pastry weights. Bake for ten minutes to set the pastry, then cool. Once filled, bake for 15 to 20 minutes until golden.

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