Salmon Quiche

Use a 25 cm springform pan

Ingredients

Shortcrust pastry
225g (1 1/2 cups) plain flour
110g butter, roughly chopped
1 egg, beaten
1 egg yolk, beaten

To make pastry, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Using a fork, whisk egg with 1 tbs iced water in a small bowl. With the motor running, add egg mixture to the food processor and process until mixture starts to form large clumps. Turn out onto a lightly floured surface, then knead very briefly until dough comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes for pastry to rest.

Preheat oven to 200C. Roll out dough on a floured sheet of baking paper to a 3mm-thick, 35cm round. Using a 33cm plate, trim pastry to a 33cm round.

Grease a 4.5cm deep, 25cm springform pan (see note). Gently roll the pastry around the rolling pin, then roll it into the pan. Lightly press pastry into pan and, if necessary, trim the edge using a small knife.

Line the pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes, then remove beans and paper. Brush pastry all over with egg yolk, then bake for a further 15 minutes or until light golden. Remove pastry from the oven and set aside to cool. Reduce oven to 170C.

Filling
150 g salmon
50 - 100 g soft cheese (brie etc)
handful baby spinach leaves
3 sliced cherry tomatoes
3 eggs
1 cup (250ml) cream
1 lemon, rind grated

Spread the salmon in the pastry case. Arrange brie slices over salmon meat and top with spinach leaves and tomato slices.

Whisk the eggs, cream and lemon rind together. Pour over the filling. Bake 30-35 minutes or until just set.

Fruit mince tarts

Use Robertson's fruit mince.

Pastry
300g (2 cups) plain flour
70g (1/3 cup) caster sugar
160g chilled butter, chopped
1 egg yolk
2 tbs iced water


To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.


Preheat oven to 180°C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.

Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs (see tip 2).Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

Notes

Tip 1: Process the pastry until it just starts to come together in large clumps. Don't over-process or your pastry will be tough. Tip 2: To make the pastry cases, use the balls of your fingers to press the pastry discs neatly into the edge of each pan. Make it ahead: Make this recipe up to 4 days ahead. Store in an airtight container. Use a metal egg lifter dipped in flour to easily remove the pastry discs and pastry stars from the bench. To give as gifts, place in cellophane bags tied with ribbon, or in decorative boxes lined with tissue paper.