Beetroot, Smoked Salmon and Feta Tart

Instructions

1. Step 1

   Preheat the oven to 160°C fan bake. Line a 20cm cake tin or pie dish with baking paper.

2. Step 2

   On a clean work surface, roll out your pastry to fit your prepared dish. Transfer to your dish and prick in several places with a fork. Blind bake for 5 minutes, then remove baked beans and bake for another 5 minutes until the base is lightly golden.

3. Step 3

   Whisk the eggs in a large bowl, then whisk in the milk, cream and lemon juice.

4. Step 4

   Reserve a small handful of cheddar, and stir the rest through the egg mixture along with the dill, salt and a generous season of black pepper. Fold through the beetroot and salmon.

5. Step 5

   Pour into the prepared dish, and use a spoon to distribute the beetroot and salmon evenly. Scatter the feta over top, and sprinkle over the reserved cheddar.

6. Step 6

   Bake for 30 minutes, or until lightly browned on top and no longer jiggly. Allow to cool for 15 minutes in the tin, before removing and transferring to a cooling rack. Serve warm or chilled.

   Recipe @thatgreenolive