Salmon and feta flan with peas

If you've been following my blog or recipe posts you'll notice salmon has been somewhat of a theme lately. Not to mention my assortment of sweet tarts and pies. This recipe combines the two: smoked salmon baked in a savoury pastry shell to make this delightful flan. 

Don't let the idea of making your own pastry put you off: it's actually ridiculously easy (especially with the use of a food processor - though it can be done by rubbing the butter and flour together with your fingertips), and truely impressive. Not to mention, it is a lot healthier than store bought flaky or short pastry. 

Pastry (Serves 6 - 8 as a light meal): 

• 1 1/4 c flour 
• 90 grams cold butter, diced
• 1 tsp salt
• 4 - 6 tbsp chilled water

In a food processor, place the flour, salt and diced butter. Blitz on high till the butter is combined and it resembles breadcrumbs. 

Slowly add the iced water 1 tbsp at a time while the motor is running. The pastry will combine and become a soft sticky ball of dough. Wrap in cling film and chill for at least 30 minutes. 

Preheat the oven to 200 degrees celsius, or 180 degrees on fan bake. Grease a 22cm tart tin generously with butter, or line with greaseproof paper. 

After chilling, remove from the fridge and on a lightly floured bench or piece of greaseproof paper, roll the pastry to be about 4 cm wider in diameter than your flan or tart tin. Gently press your pastry into the tin and trim the edges. (See any of my other tart posts for tips and tricks with pastry). 

Filling:

• 4 eggs
• pinch of salt
• 1/2 cup milk
• 1/2 green capsicum, diced
• 1/2 cup frozen peas, covered in boiling water and drained
• 1/2 red onion, sliced
• 150 grams smoked salmon
• 100 grams feta
• 1/2 tsp dried dill

Beat eggs with milk and salt. In the prepared pastry shell sprinkle the capsicum and peas evenly. Lay salmon over this, and then crumbled feta and red onion. 

Pour egg mixture over the top and gently press filling to ensure it is mainly submerged. 

Sprinkle with dried dill and place in the hot oven for 20 minutes. 

After 20 minutes reduce the heat to 180 degrees celsius, or 160 degrees fan bake, and bake for another 20 minutes. Once filling is set (and has most likely puffed up) and the pastry is cooked (it will be coming away from the edges of the tin) remove from the oven and set aside for 5-10 minutes to cool before slicing. 

Serve with dollops of your favourite chilli sauce.