Apparently. Good thing this isn’t a quiche then, it’s a tart! Tarts are a great way to use up leftovers, whatever you have hanging around will do if you use your imagination. Here’s what we rustled up from the fridge the other day……
For the pastry:
175g plain flour
1/2 tsp mustard
A little milk
150g smoked salmon, torn into small strips
1 head of fennel, sliced
2 tbsp dry vermouth
1 tsp horseradish sauce
1-2 tsp small capers
Make the pastry up by mixing the cold butter with the flour and mustard powder, a food mixer is the easiest way to do this. Once you get a breadcrumb texture add a little milk to bind it together, keep adding the milk a wee bit at a time until the pastry turns into a firm dough. Pop in the fridge for half an hour to rest before rolling out, lining your dish and blind baking. Gas mark four for 20 minutes will do a lovely job. A quick tip for a tidy edge is to leave the edge rough and longer than the dish while you are blind baking then trim it afterwards. The pastry will do it’s shrinking thing but as there’s an excess to trim off it won’t disappear to nothing.
In a large frying pan gently cook the sliced fennel with a little pepper, you want it to soften but not colour. Before you take it off the heat add the vermouth and let the heat of the pan bubble the alcohol off. Spread a thin layer on the pastry base, then a layer of torn salmon, then another fennel then top with salmon. Beat the eggs with the cream and horseradish. Mix in the capers and pour the eggy mix into the pastry case covering the salmon and fennel. Bake in the oven for 30 minutes or until the middle has set.
Munch hot or cold with salad and a drizzle of lemon juice