"This recipe was inspired by Rose Bakery in Paris. We wanted something on our menu resembling the tarts and quiches they serve there. Smoked salmon works the best here but you could also use smoked trout, or swap the fish for zucchini (courgette) or mushrooms for a delicious vegetarian version. We sell a lot of these tarts takeaway as they're just as good at room temperature as they are warm." ~ Linda and Paul Jones.
400 g (14 oz) puff pastry
150 ml (5 fl oz) pouring (single/light) cream
1 handful flat-leaf (Italian) parsley leaves, finely chopped
8 cherry tomatoes, cut in half
200 g (7 oz) smoked salmon, shredded
100 g (3 1/2 oz) Persian feta
Dill sprigs, to garnish
Watercress, to garnish
Extra-virgin olive oil, for drizzling
Preheat the oven to 180°C (350°F). Grease four 8 cm (3. in) square baking tins.
Cut or roll out the puff pastry into four 10 cm (4 in) squares. Place the pastry into the prepared tins, pressing down around the centre and edges. Prick the pastry a few times with a fork then cover each tart with an oversized square of baking paper and fill with baking weights, or dry rice or beans. Blind bake for 10 minutes.
In a mixing bowl, whisk together the eggs, cream and parsley until combined. Season with salt and pepper. Remove the tart cases from the oven and set aside the baking paper and weights.
Divide the mixture evenly among the tins, top with half of the tomatoes and half of the salmon and bake for 15–20 minutes, until the egg is set and golden.
Allow to cool on a rack for 10 minutes before removing the tarts from the tins. Top with the remaining salmon and tomatoes and the feta, dill and watercress. Drizzle with extra-virgin olive oil and season with salt and pepper
Credits: This is an edited extract from Alimentari by Linda & Paul Jones published by Hardie Grant Books RRP 39.95 and is available in stores nationally.
Photo Credits: This is an edited extract from Alimentari by Linda & Paul Jones published by Hardie Grant Books RRP 39.95 and is available in stores nationally.