- Pre-heat the oven to 180 degrees. Remove the pastry from the fridge and bring it up to room temperature. Roll out the block on a lightly floured surface so the pastry is about 3mm thick, and you’ll be able to line a 28cm, shallow tin with a removable base.
- Grease the tin with a little butter and line with pastry. Chill the case in the fridge for 20 minutes.
- Blind bake the case for 10 minutes, then uncovered for an additional 5-10 minutes until the pastry is crisp.
- Set the pastry aside to cool and peel the potatoes. Half them lengthways and slice into 1/2 cm slices.
- In a pan of cold, salted water bring the potato slices to a boil and cook, uncovered for about 10 minutes, until the potato slices are just cooked, but not falling apart. Drain, and set aside to cool.
- Beat together the eggs, cream, dill, lemon zest and a generous seasoning of salt and pepper until all combined.
- Lay half of the potato slices in the bottom of the pastry case, and scatter with half of the smoked salmon, torn into small pieces. Pour over half of the egg and cream mix, and repeat with the rest of the potato, salmon and filling. Finish with a few more grinds of black pepper.
- Bake the tart for 15-20 minutes until the filling has just set.
Remove the tart from the tin once it has cooled, and serve at room temperature.
With thanks to Rachel Phipps from www.rachelphipps.com/ for this recipe.