Smoked Salmon And Dill Tart - cooking recipe

Ingredients

1 package ready made shortcrust pastry
2 egg yolks
3 whole eggs
300 g double cream
1 bunch fresh dill
black pepper
200 g smoked salmon

Preparation

Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C.
Remove the foil and bake for another 10 minutes.
Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
Arrange the smoked salmon in the pastry shell.
Pour over the egg and bake for 10 minutes.
Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set.
Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.