An appetising and tasty bite - with lots of smoked salmon in the filling.
For the shortcrust pastry
Put the flour, butter and a pinch of salt in a food processor and process briefly.
Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.)
With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling wrap and leave in the fridge for at least 30 minutes.
Preheat the oven to 180C.
Line a 19cm high-sided tart tin with the shortcrust pastry and cover the base with baking parchment.
Fill the tin with beans and bake blind for 10-15 minutes.
Remove the beans and parchment for the last five minutes of baking for a golden crust.
For the filling
Heat oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper.
Sweat the onions gently in the same oil for a further ten minutes, or until softened.
Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl.
Add the bacon, cream, herbs, smoked salmon, cos lettuce and onions.
Mix well and season with salt and black pepper.
Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set.
Serve warm with a green salad and relish.
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