Beetroot, Smoked Salmon and Feta Tart

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

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.

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

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.

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.

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