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£1.70Price per unit
£3.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up. Roll the pastry until about the thickness of a £1 coin. Carefully drape it into a 23cm fluted, loosed-based tart tin, lightly pressing it into the base and sides. Trim off the excess, leaving the pastry about 0.5cm above the edge of the tin. Prick the base with a fork and chill for 20 minutes.
Line the pastry with baking parchment and fill with baking beans. Slide onto the hot baking sheet, bake for 20 minutes, then remove the paper and beans and bake for 10 minutes more, until lightly golden. Reduce the oven temperature to 180ºC, gas mark 4.
As the pastry cooks, warm the olive oil in a large frying pan, then add the salad onions and fry gently for 10-15 minutes, until softened.
Beat the eggs, crème fraîche, tarragon and lemon zest together. Season. Add most of the salad onions, peas and salmon to the pastry case. Pour in the egg mixture and dot the top of the tart with the remaining salad onions, peas and salmon. Bake for 30-35 minutes, until set and golden on top.
Typical values per serving when made using specific products in recipe
Energy | 2,597kJ/ 625kcals |
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Fat | 45g |
Saturated Fat | 20g |
Carbohydrates | 39g |
Sugars | 4.8g |
Fibre | 2.5g |
Protein | 14g |
Salt | 0.1g |
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