Salmon,Dill & Potato Tart

Shortcrust pastry:

220 g flour

150 g butter,cut into pieces

1 egg yolk,white for brushing

3-4 tbsp water

Filling:

350 g new potatoes,sliced

300 ml fresh cream

2 eggs

3 tbsp chopped dill

zest of 1 lime
200 d smoked salmon,torn into strips

Mix the flour & cold butter until it resembles breadcrumbs,then add egg yolk & water.Bring the mixture together into a pastry being careful not to over work it.Put onto a floured surface & roll out to 36 cm circle.

Place the pastry over the ring & push into all the edges.Now put into fridge for an hour prior to blind baking.

Blind bake in the preheated oven at 180 C for 15-20 min.Once cooked,remove the paper & beans & put pastry back into the oven for a further 5 min or until golden brown.Once removed from the oven,brush with egg white immediately to seal & put back into the oven for 1 min.

Remove from the oven & cool until making the filling:

Cook the potatoes in boiling salted water for 6-8 min until tender,then drain.

Beat together the cream,eggs,dill,lime zest,salt & pepper.

Scatter half the potatoes over the bottom of the pastry case,then put half the salmon strips in the gaps.Pour over half the egg mix,then arrange the remaining potatoes over the salmon pieces & put the remaining salmon in the gaps between.Pour over the rest of the egg mix.

Bake for 25 min until the top is lightly covered.

Cool for 10 in before removing from the tin,then serve warm at the room temperature sprinkled with extra dill or rocket.