- 250 g Flour - plain (2 cups)
- 125 g butter (unsalted) (cold)
- 2 T chopped herbs (fresh soft herbs, such as chives, thyme, parsley, dill, or tarragon)
- 2 t whole grain mustard
- 1 egg (separated)
- 2 T water (cold, plus more as needed)
- 100 g broccoli florets (small)
- 100 g chopped yellow bell pepper
- 4 eggs
- 300 mL milk (1 & 1/4 cup)
- salt (to taste)
- freshly ground black pepper (to taste)
- grated nutmeg (to taste)
- 450 g salmon (bones removed and cut into strips)
1. Preheat the oven to 200C/400F.
2. Sift the flour into a mixing bowl. Cut the butter into small pieces and add to the bowl; rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the chopped herbs and mustard. Make a well in the centre of the ingredients; add the egg yolk and most of the water. Mix to a dough, adding more water if required. Cover and allow to rest in a cool place for 15 minutes.
3. Roll out the pastry and use to line a 10"/25cm deep flan case. Chill for 30 minutes.
4. Prick the base of the pastry case all over with a fork. Line with a sheet of non-stick baking parchment and fill with baking beans. Bake in the preheated oven for 10 minutes.
5. Remove the baking beans and paper; bake for a further 10 minutes.
6. Brush the inside surface of the pastry case with a little beaten egg white when it comes out of the oven. Reduce the oven temperature to 175C/350F.
7. While the pastry cooks, blanch the broccoli florets (cook in boiling water for 2-3 minutes, then drain and place in ice water for 1 minute). Drain; set aside.
8. Stir-fry the bell pepper briefly (1-2 minutes); set aside.
9. Beat the eggs together, and then beat in the milk. Season with salt, pepper, and nutmeg. Set aside.
10. When the pastry is done, arrange the vegetables and salmon in the base of the pastry case. Pour the egg mixture in. Place in the oven and bake 35-40 minutes or until the filling has just set. Serve hot or cold.
SJ Note: The original calls for 100g asparagus tips instead of bell pepper, but we don't like asparagus, so I've changed that.