Ingredients

 

Pastry

200g Doves Farm Plain white flour blend

100g Butter

4 tbsp cold water

 

Filling

250ml single cream

50g cheddar cheese, grated

2 large eggs, beaten

1 small onion, diced

1 tbsp olive oil

salt and black pepper

about 60g smoked salmon

 

Method

 

1.Make the pastry as instructed on the packet.  Use the fork to mash the butter until it has the appearance of lumpy breadcrumbs

2.Stir in the water and bring the pastry together into a ball.  Do not be tempted to add more or less water trust the recipe.

3.Wrap in cling film and rest for at least 30 minutes.

4.Roll out between 2 pieces of clingfilm and transfer to your dish.  Trim the edges and prick the base with a fork. Then chill for 30 minutes.

5.Preheat oven to 200C.

6.Line pastry case with baking parchment and fill with baking beans. Bake for 15-20 minutes.

7.Heat oil and gently fry onion for 5 minutes until soft and then set aside to cool.

8.Whisk eggs and cream, season and then set aside.

9.Remove baking beans and paper and bake for a further 10 minutes until cooked. Allow to cool.

10.Reduce temperature to 180C.

11.Spoon onions and sprinkle grated cheese over pastry base.

12.Scatter salmon over the cheese and onion.

13.Pour over the cream and egg mix and bake for 30-40 minutes until set and golden.