Ingredients represent all 4 nations of the UK England: Cheddar Cheese Northern Ireland: Potatoes Scotland: Smoked Salmon Wales: Leek The following quantities will serve TEN people.
Use ready-made or home-made shortcrust pastry, a 20 cm (8”) loose-bottom flan tin and baking beans
Filling:
- 100 g (4 oz) Smoked salmon (trimmings or chopped small)
- 50 g (2 oz) leek
- 100g (4 oz) cooked potatoes
- 70g (2 ¾ oz) Cheddar cheese (grated)
- 200 ml (7 fl oz) single cream
- 2 large eggs (beaten)
- 1 tablespoon fresh chopped parsley
- Black pepper
- Butter or oil
Roll out the pastry and line the flan tin. Prick with a fork. Line pastry shell with foil and fill with baking beans. Place on a heated baking tray and bake in preheated oven at 200°C Fan (Gas 7) for 10 minutes, remove foil and baking beans, return to the oven for a further 10 minutes. Reduce oven temperature to 160°C Fan (Gas 4) Cook potatoes, cool and slice thinly. Finely chop leek and cook gently in butter until soft . Mix together cream, beaten eggs, chopped parsley and plenty of ground black pepper. Layer filling in pastry case; spread smoked salmon over base of tart followed by cooked leek and then 50 g (2 oz) grated cheese (keeping remaining 20g (¾ oz) to sprinkle on top). Top with thinly sliced cooked potatoes. Sprinkle remaining grated cheese over the top then gently pour cream and egg mixture in to the tart Bake in oven for 30 – 35 minutes until filling is set and golden. Serve cold