RECIPES // T H E B AROSSA MAG | 55
RECIPE BY CLAIRE WOOD
CARÊME PASTRY
WHIPPED GOAT’S CHEESE, PEA
AND HOT SMOKED SALMON TART
The salty and tart flavours of the goat’s cheese marry perfectly with the
smokiness of the salmon and sweetness from the peas in this tart. Serve
it with mixed salad leaves dressed with a lemon vinaigrette to make it the
perfect summer or Christmas lunch for those who prefer a cold seafood
dish over a hot roast lunch.
Serves: 8
Skill Level: Intermediate
Prep/Cook Time: 45 minutess, plus 30 minutes refrigeration
You will need:
1 x 445g packet Carême Sour Cream
or Spelt Wholemeal Shortcrust
Pastry, defrosted
1 cup fresh or frozen peas
200g goat’s cheese
3/4 cup (180ml) thickened cream
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
200g hot smoked salmon, skin
removed, flaked
Lemon zest strips and dill sprigs,
to serve
Method
1. Preheat oven to 200°C (180°C
fan-forced). Grease a 11cm x
34cm rectangular loose-based
flan tin and place on a large
oven tray. Unroll the pastry. Line
prepared tin with the pastry,
gently pushing the pastry into
base and sides of tin. Trim edges.
2. Line the pastry with baking
paper and fill with baking
weights (or chickpeas), making
sure you fill the weights to the
top of your tart to support the
sides during baking. Bake for
20 minutes. Remove weights
and baking paper. Reduce oven
temperature to 180°C (160°C
fan-forced) and bake for a
further 5 minutes or until
base of tart is golden.
Set aside to cool completely.
3. Cook the peas in a medium
saucepan of boiling water for
2 minutes. Drain. Refresh under
cold water and drain well.
4. Place the goat’s cheese, cream,
lemon rind and juice in a small
mixing bowl. Using an electric
mixer, beat until light and fluffy.
Season with salt and freshly
ground black pepper. Stir in the
chopped dill and three-quarters
of the salmon and peas. Spoon
mixture into the tart case and
smooth the surface. Sprinkle
remaining salmon and peas over
the tart. Cover and refrigerate for
30 minutes.
5. Remove tart from tin.
Serve sprinkled with lemon
zest and dill sprigs.
TIP: Salmon can be replaced with
hot smoked trout or cooked prawns.
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