Recipe courtesy of Australian Good Food Magazine, November 2010
Ingredients
- 200ml light cream
- 1/4 bunch mint, plus extra leaves to serve
- 2 sheets frozen shortcrust pastry, thawed
- 3/4 cup (90g) frozen peas
- 100g hot-smoked salmon, flaked
- 3 eggs
- 60g ricotta, crumbled
Method
- Heat cream and mint in a pan on medium, stirring, until just simmering. Remove from heat. Stand for 30 mins, to allow flavours to infuse. Pass cream through a sieve, using a spoon to press mint against mesh to extract as much flavour as possible.
- Meanwhile, roll out each pastry sheet slightly. Cut each into four rectangles. Use to line eight 10cm x 5cm loose-based fluted tart pans. Trim excess pastry, lightly prick bases with a fork and chill for 20 mins.
- Preheat oven and a baking tray to 200C or 180C fan. Line pastry cases with baking paper and fill with pastry weights, rice or dried beans. Place on hot baking tray and blind bake for 10 mins. Remove paper and weights and bake for another 5-8 mins, until golden.
- Cook peas in a pan of salted boiling water on high heat for 2 mins, until bright green. Drain and cool under cold water. Drain again and pat dry with paper towel. Set aside.
- Reduce oven to 160C or 140C fan. Scatter salmon and peas into pastry cases. Add eggs to mint cream and whisk to combine. Season and carefully pour over salmon. Bake for 20 mins, until filling is golden and just set. Cool slightly. Scatter over ricotta and top with extra mint leaves. Season and serve.
Serves: 8