Smoked Salmon Soufflé Tart
This light, airy soufflé tart, studded with smoky salmon and tangy goat's cheese, is my go-to for impressing guests without breaking a sweat. I once served this at a brunch, and the compliments were endless! It’s a pescatarian dream, offering a satisfying 17g of protein per slice. You simply must try this elegant French-inspired bake.
Ingredients
fresh dill5 g
salt1 pinch
shortcrust pastry375 g
plain flour50 gplus extra for dusting
butter50 g
milk300 ml
eggs3 wholeseparated
lemon0.5 whole
smoked salmon100 g
goat's cheese150 g
black pepper1 pinch
Instructions
Chef's Tips
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.
Prepare the Pastry
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. Carefully trim any excess pastry from the edges of the tart.
Preperation
Whilst the pastry bakes, separate the egg whites and yolks into two separate bowls. Finely chop the dill. Zest half the lemon. Dice or crumble the goat's cheese.
Make the Sauce Base
In a saucepan, melt the butter over a medium heat. Stir in the plain flour and cook for 1-2 minutes, stirring continuously, to form a roux. Gradually whisk in the milk until the mixture forms a very thick and smooth sauce.
Add Flavourings
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.
Fold in Egg Whites
In a separate, clean bowl, beat the egg whites with a fork (or electric whisk) until they are stiff and hold their shape. Carefully fold the beaten egg whites into the sauce mixture until just combined.
Assemble the Tart
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.
Garnish and Bake
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.
Finish and Serve
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.
