Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to.
For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind.
Ingredients
- For the pastry case
-
- 200g/7oz plain flour, plus extra for dusting
- 100g/3½oz butter, cut into small pieces, plus extra for greasing
- 1 free-range egg yolk
- a little water
- For the filling
-
- 400g/14oz salmon fillet
- a little butter or groundnut oil
- salt and black pepper
- 2 large handfuls watercress
- 4 free-range eggs
- 400ml/14fl oz double cream
Preparation method
-
For the pastry case, put the flour and butter into
the bowl of a food processor. Add a pinch of salt and blitz until the
mixture resembles fine breadcrumbs. If you prefer, rub the butter into
the flour in a bowl with your fingertips.
-
Add the egg yolk and enough water to bring the
dough to a firm ball. The less water you add the better, as too much
will cause your pastry case to shrink in the oven.
-
Pat the pastry into a flat round on a floured
surface then roll out to a rough circle large enough to line the tart
tin. Lightly butter the tin, dust it with a small amount of flour, shake
out any surplus then lower in the circle of pastry. Push the pastry
right into the corner where the rim joins the base without stretching
it. Make certain there are no holes or tears. Trim the overhanging
pastry and place in the fridge to chill for 20 minutes.
-
Set the oven at 200C/400F/Gas 6. Put a baking sheet
in the oven to warm. Line the pastry case with kitchen foil and baking
beans and slide onto the hot baking sheet. Bake for 15 minutes, then
remove from the oven and carefully lift the beans and foil out.
-
Return the pastry case to the oven for five minutes
or so, until the surface is dry to the touch. Remove from the oven and
set aside. Turn the oven temperature down to 180C/350F/Gas 4.
-
For the filling, place the salmon in a baking dish,
brush with oil or butter, season lightly with salt and pepper and bake
for 15 minutes, or until the flakes part easily. Remove from the oven
and leave to cool a little, then break into large pieces. Place the
pieces of fish in the tart case.
-
Wash the watercress leaves and remove and discard
the thickest of the stems. Put the still-wet watercress into a saucepan,
cover tightly with a lid and place over a high heat. Cook for a couple
of minutes, or until the leaves wilt a little. They should keep their
colour. Turn the watercress over once with tongs, let it steam a further
few seconds, then remove from the heat, cool under cold running water
and squeeze dry.
-
Tuck the watercress into the tart case in between
the salmon pieces. Gently whisk the eggs and cream, pour into the case
and bake for 25 minutes, or until set. Serve warm.
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