Indulge in this sophisticated smoked salmon soufflé tart, a delightful quiche rippled with succulent salmon slices, creamy goat's cheese, and fresh dill. Rich in Omega-3, this tart is a flavour explosion that will leave you wanting more!
chopped, plus extra for garnish
plus extra for dusting
separated
zest only
diced
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly dust a clean surface with plain flour. Roll out the shortcrust pastry and use it to line a 22cm tart tin, allowing any excess pastry to overhang the edges. Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes, then remove the parchment and beans and bake for another 10 minutes.
While the pastry bakes, prepare the filling. In a saucepan, combine the butter, plain flour, and milk. Heat the mixture over a medium heat, stirring continuously, until it forms a very thick and smooth sauce.
Remove the pan from the heat and stir in the egg yolks, lemon zest, and chopped dill. Season with salt and black pepper to taste.
In a separate, clean bowl, beat the egg whites with an electric hand whisk until they are stiff and hold their shape. Carefully fold the beaten egg whites into the sauce mixture until just combined.
Tear the smoked salmon slices into large pieces. Arrange half of the salmon and half of the diced goat's cheese over the base of the partially baked tart shell. Carefully spoon the soufflé sauce over the salmon and cheese.
Arrange the remaining smoked salmon and goat's cheese on top of the soufflé mixture. Sprinkle with a little extra fresh dill and a grind of black pepper.
Bake the tart for 25 to 30 minutes, or until it is puffed up and golden brown. Once baked, carefully trim any excess pastry from the edges of the tart. Serve warm.
For a vegetarian alternative, omit the smoked salmon and increase the goat's cheese to 200g, or add cooked asparagus spears.
Ensure your egg whites are beaten to stiff peaks to achieve a light and airy soufflé texture in the tart.
The tart can be prepared a day in advance and reheated gently in a moderate oven for about 15-20 minutes until warmed through.