Smoked Salmon Filo Tart

Going through a 'fat' spell and having remains of a pack of Filo in my fridge I found this  recipe  on london-unattached.com. just what I was looking for

Low Calorie 5-2 Diet Fast Day Smoked Salmon Filo Flan

 

Serves	1-2
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg, Wheat
Meal type	Main Dish
Misc	Pre-preparable, Serve Cold, Serve Hot

Ingredients

• 30g Smoked Salmon
• 1 Small Egg
• 20ml Low Fat Creme Fraiche
• 1 Small Tomato
• 4 thin slices Courgette
• 1 sheet Filo Pastry

Directions

Step 1	Pre-heat the oven to 180c. Take the Sheet of Filo Pastry and cut it into rectangles that are roughly the width of your pie or flan dish and about a third longer. Ideally you want three rectangles.
Step 2	Spray your pie dish with quick release or 1 cal. Brush the first strip of pastry with a little creme fraiche thinned with water
Step 3	Place the first strip of pastry across the dish
Step 4	Brush the second strip with thinned creme fraiche and place diagonally across the first strip. Repeat with the third strip and press down very gently
Step 5	Pull up any edges of pastry and crimp to make a rough 'shell
Step 6	Place in the oven for 5 minutes
Step 7	While the pastry is starting to crisp, make the filling by beating together the egg and remaining creme fraiche and stirring through the smoked salmon.
Step 8	Remove the pastry shell from the oven and put a mixed layer of tomato and courgette/zucchini slices in the bottom of the pan (mine took 2 tomato and 2 courgette slices. Then season with a little salt and pepper and repeat.
Step 9	Pour the filling over the vegetable mixture
Step 10	Place in the oven and bake for 20 minutes till the pastry is crisp and golden and the filling is risen and set
Step 11	Can be eaten warm or cold.

Mince Pies

Paul Hollywood’s mince pies
Ingredients
For the pastry
375g/13oz plain flour
250g/9oz butter, softened
125g/4oz caster sugar, plus extra for sprinkling
1 medium free-range egg
Zest of 1 lemon

For the filling
600 g jar mincemeat
2 tangerines, zest grated and flesh chopped 1 apple, finely diced
Preparation method
1. Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in clingfilm and set aside to chill in the fridge while you make the filling.
2. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.
3. Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/31⁄2in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
4. With a fluted pastry cutter, cut out 6 x 8cm/31⁄4 in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.
5. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream.
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Location:The Great British Bake Off

Tarte au Beaufort

Inspired by a delicious lunch up the mountain I sought out this recipe for a cheese tart with a soft cheesy inside. The mountain one was much deeper, but mine was dictated by the size of tin I used. Presumably a deeper one would need longer cooking at a slightly lower temperature.

You can use any Gruyere but because we are in Savoie it has to be Beaufort while we are here, although it isn't readily available in England.

20 cm tart tin
Ready rolled frozen pastry (Pâté Brisee)
3 eggs
200mls creme fraiche (I used reduced fat)
1 glass of milk .........................................} total 350mls liquid inc creme fraiche
Ground nutmeg
Salt and pepper
100g Beaufort or any other Gruyere, grated

Preheat oven to 180* My oven runs very hot, the recipe said 200 but it would have been toast if I had done it so hot!
Line and bake blind the flan case. 15-20 mins depending on your oven.

In a bowl beat the eggs with creme fraiche, milk and seasonings. Add cheese and mix well. Pour into cooked flan case.
Cook 180* 30-40 mins or until risen and nicely tanned on top.
nb  My french fan oven is very hot.  Tried cooking with bottom heat+fan at 160*

Delicious warm but difficult to cut, but will firm up when it cools down.


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Tarte Savoyarde

Most recipes call for Reblochon,but this time I crossed a regular tarte Savoyarde and a tarte au Beaufort, rebel that I am!
Ready rolled pastry, short crust or Pate Brisee
I large potato peeled and sliced <1cm
2 shallots or 1 onion, sliced
100g smoked lardons or bacon chopped
3 eggs
150 mls milk
150g Beaufort or any Gruyere, grated
Salt, pepper,grated nutmeg.
Pré heat oven 180
Line the base of a 20 cm flan tin with baking parchment (my tin doesn't have a loose bottom) then line with shortcrust pastry or ready rolled pâté brisee, prick well. Line inside with paper and baking beans. Bake blind 15 mins, remove baking beans and cook further 3-5 mins.
Slice potatoes < 1cm and cook gently in simmering water.
Meanwhile fry in a tiny bit of oil sliced shallots, lardons, when cooked add potatoes, stir well and leave to cool a bit.
Mix eggs with milk, season with pepper and nutmeg.
To baked pastry case add potato, lardon and shallot mix, distribute evenly. Top with grated cheese and pour over egg and milk mix.
Stand on a baking tray.
Bake 180 for 40-45 mins