150g Cornish new potatoes
100g salmon, skinned and finely diced
60g fresh basil
30g toasted pine nuts, plus more for serving
50g grated parmesan
50g grated mozzarella
3 whole eggs and 1 yolk
300ml double cream
80g frozen peas, thawed
Shortcrust pastry block
Salt, to season
1 Preheat the oven to 190°C/ Gas Mark 5 and lightly butter a 23cm tart tin.
2 Roll out the pastry to the thickness of a £1 coin and trim a small amount of the size of walnut and set aside. Lay the pastry inside the tin, careful not to stretch it as it is pushed into the corners.
3 Using the excess pastry, make a ball and use that to press the pastry into the flutes. Press in a small lip of about 5mm down into the pastry case from the overhang and then use the rolling pin to roll over the top and remove the excess. Using the pasty ball now push the pasty lip back up over the edge of the case by about 5mm – this is to stop it shrinking in the oven.
4 Pierce it all over with a fork and place into the freezer for 20 minutes. Remove from the freezer and fill with a sheet of parchment or three sheets of clingfilm that overlaps the sides, fill with baking beans or dry rice to the rim and place into the oven for 20 minutes.
5 Into a pan place the cream and 30g of basil leaves and bring to a boil, as soon as it reaches boiling point turn the heat of and leave the basil to infuse in the cream until it is cold.
6 Wash the potatoes and place in a pan of salted cold water and bring to a boil, when they begin to boil set the timer for 12 minutes. After this time remove them from the heat and cool down in a sink of cold water, changing the water a couple of times. Once cooled, dry them off and quarter them lengthways.
6 Remove the case from the oven and remove the beans, then place back into the oven for 7 minutes. Remove and set aside. Turn the heat of the oven down to 170°C.
7 When the cream is cold, strain it and press the basil to extract all the cream and flavour and discard the basil, put the cream with the peas and remaining fresh basil with half a teaspoon of fine salt in a liquidiser and blend until smooth.
8 In a separate bowl mix together the eggs, cheeses and pine nuts, season with half a tsp salt and then combine with the pea mixture.
9 Pour into the tart case then top with the potatoes and salmon, pushing them down just below the surface.
10 Bake in the oven for 50-55 minutes until the centre has just set. Remove and leave to cool for
20 minutes before taking out of the case. Serve warm or cold with a crisp salad.
Recipe by Seasonal Spuds