HOT SMOKED SALMON & SAMPHIRE TART WITH PARMESAN PASTRY

Hot smoked salmon comes in packets and is somewhere between smoked salmon and poached salmon, with a subtle smokiness to it. The pastry is flavoured with Parmesan, which gives a lovely richness to it.

Serves 8 For the pastry

225g (8oz) plain flour

125g (4½oz) butter, cubed 25g (1oz) Parmesan, grated 1 large egg, beaten

About 1tbsp water

For the filling

1tbsp sunflower oil

2 small onions, thinly sliced

150g (5oz) hot smoked salmon fillets, flaked into pieces

A small bunch of dill, chopped 100g (4oz) Gruyère cheese, grated

90g (3½oz) samphire, snipped into small pieces

4largeeggs

300ml (½pt) double cream

You will need a 28cm (11in) deep, fluted tart tin

To make the pastry, measure the flour, butter and Parmesan into a food processor. Whizz until the mixture resembles fine breadcrumbs. Add the egg and water and whizz again briefly, until the mixture comes together to form a dough.

Lightly flour a work surface and roll the pastry out thinly until it is 5cm bigger than the base of the tin. Carefully lift the pastry and line the tart tin, pressing into the base and sides. Place in the fridge to chill for about 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6.

Prick the base of the tart, then line with non-stick baking paper and fill with baking beans. Bake for about 15 minutes, then remove the paper and beans, and bake for another 5 minutes, until lightly golden. Reduce the oven to 180°C/ fan 160°C/gas 4.

Meanwhile, to make the filling, place the oil in a saucepan over a low heat. Add the onions and fry for a few minutes, then cover and cook for about 15 minutes, until soft. Remove the lid and drive off any liquid over a high heat for a minute. Spread the onions over the base of the tart and season with salt and black pepper. Scatter over the salmon pieces, the dill, half of the cheese and the samphire.

Mix the eggs and cream together in a jug with a fork to combine. Season with salt and black pepper, then pour over the tart filling. Sprinkle with the remaining cheese and bake for about 30 minutes, until lightly golden and just set in the middle.

Leave to cool for 10 minutes, then remove from the tin and serve warm.