Recipe and Photography: Vicki Ravlich-Horan

Serves 4-6

2 sheets of ready-made flaky pastry
150g hot smoked salmon
2 cups milk
½ onion
1 bay leaf
4–5 peppercorns
100g butter
½ cup flour
1 egg, lightly beaten
sesame seeds

Pre-heat the oven to 180°C. If you have a pizza stone, pop this in the oven to heat up.
Cut the onion half in half again and place in a small pot along with the milk, bay leaf and peppercorns. Heat until just before boiling point, then take off the heat.
In another pot melt the butter. Stir in the flour and cook for 2–3 minutes before straining in the warmed milk. To avoid lumps pour the milk in a little at a time, stirring well between each addition.
Continue to cook until the sauce is thick. Once happy with the consistency, take off the heat and flake in the smoked salmon.
Place a sheet of the pastry on a lined baking tray. Then using the other sheet build up a border around the original sheet brushing with the beaten egg to act as a glue.
With a fork prick holes over the pastry sheet and brush with egg before baking for 10 minutes. Placing the oven tray on your heated pizza stone will help cook the bottom of the pastry.
Take the pastry out, fill the middle with smoked salmon sauce. Brush the edges with more egg and sprinkle with sesame seeds before returning to the oven to cook for another 15–20 minutes.

Asparagus tart 2

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