Potato, Salmon and Watercress Tart
A delightful dish merging creamy texture with the refreshing taste of watercress, all encased in a buttery crust, perfect for gatherings or a comforting meal at home.
Ingredients
For the crust
- 1 sheet ready-to-use shortcrust pastry, about 375 g Use ready-to-use pastry to simplify the process.
- a little all-purpose flour For rolling and lining the tin.
For the filling
- 250 g baby potatoes, cut in halves or quarters if they are large Boil until nearly tender.
- 30 g butter
- 1 tablespoon olive oil
- 1 small bunch spring onions, thinly sliced Keep a small amount for garnish.
- 85 g fresh watercress
- 3 eggs For the custard filling.
- 125 ml heavy cream
- 200 g hot-smoked salmon Flaked for layering.
- to taste sea salt
- to taste freshly ground black pepper
Instructions
Preparation
- Roll the pastry on a lightly floured surface and use it to line a 23 cm tart pan, leaving a slight overhang.
- Prick the base with a fork, chill for 30 minutes, and heat the oven to 190°C.
Cooking potatoes
- Boil the potatoes in salted water for around 10 minutes, until nearly tender but not fully cooked, then drain and set aside.
Cooking filling
- In a large pan, heat the butter and olive oil together.
- Cook the spring onions for about 3 minutes until softened.
- Add the watercress, toss gently in the butter, cover briefly, and let it wilt for 1 minute.
- Add the drained potatoes and stir to coat everything well.
- Beat the eggs with the cream, then season with salt and black pepper.
Baking
- Line the chilled pastry with baking paper and baking beans, then blind bake for 15 minutes.
- Remove the lining and bake again for 10 minutes until lightly golden.
- Lower the oven temperature to 170°C and trim the pastry edges neatly.
- Spread the potato, watercress, and onion mixture into the baked crust.
- Flake the salmon and scatter over the filling.
- Pour the egg and cream mixture into the tart shell, finishing with reserved spring onions and a little extra black pepper.
- Bake for about 20 minutes, or until the filling is set and the top is lightly golden.
Notes
Let the tart cool slightly after baking before slicing. Serve warm or at room temperature, paired with a side salad and a glass of white wine.