Smoked Salmon Scambled Egg Tart

Somon'lu kahvaltilar bitmiyor.  Asagida Somon Kulubu kurucularindan sevgili Dilstan Shipman'in bir tarifi var. Dilistan'in diger tariflerini de http://www.hobisef.com'dan takip edebilirsiniz.

Ingredients

350g Puff pastry or ready-made puff pastry

40g butter, diced

6 large or 8 medium free-range eggs

4 tablespoons cream

4 tablespoons milk

150g sliced smoked salmon

Sea salt and freshly ground black pepper

Preparation

1. First, make the tartlet cases. Cut the pastry into four, then roll out each portion thinly to a round and use to line four 10cm tartlet tins with removable bases.

2. Bring the pastry high up the sides, so it protrudes about 1cm above the rim. Prick the bases with a fork.

3. Then carefully stack the pastry-lined tins, one on top of the other-this helps keeps the pastry thin and crisp as it cooks.

4. Line the exposed top tartlet with foil and baking beans. Leave the stack of tart cases to rest in the fridge for 15 minutes.

5. Preheat the oven to 200°C, Place the tartlet cases, still in a stack, on a heavy baking sheet and bake for about 15 minutes until golden brown.

6. Remove the foil and baking beans, and carefully separate the tartlet tins. Trim the pastry edges level with the rim of the tins, using a sharp knife. Return to the oven for 3-5 minutes to crisp the pastry..

7. When ready to serve, make the scrambled eggs. Put the butter into a wide, shallow pan over a low heat. As it begins to melt, add the eggs and whisk vigorously with a balloon whisk as they start to heat.

8. When the eggs begin to scramble, pour in the cream and milk. Immediately remove from the heat, season and stir gently with a fork until creamy.

9. Line the sides of the tartlet cases with the smoked salmon, so it extends high above the rims.

10. Place on warmed serving plates and fill with the warm scrambled eggs., simply top with a few smoked salmon strips and snipped chives. Serve immediately.