Debbie Reid gives some background for this week’s recipe.
The Queens tart (aka Platinum Beacon Tart) is a tradition in the UK when there are celebrations for the Queen. The ingredients used have some significance as representing all of Great Britain such as the salmon for Scotland, the leek for Wales, the cheese represents England and the potato represents Ireland.
Debbie has of course, tweaked the recipe. Here it is.
Platinum Beacon Tart
Base
1 cup plain flour
2oz of butter
¼ cup of cold water
Filling
100g smoked salmon torn into medium pieces
¼ of a leek thinly sliced
½ cup grated cheese (divided)
1 small to medium potato (microwave cooked) and sliced
3 eggs
1 cup of thickened cream and a dash of milk
salt and pepper
Instructions
To make the base add the flour to a medium bowl.
Cut butter into small pieces then rub into the flour till the mixture represents breadcrumbs.
Add small amounts of water (not all may be needed) at a time and mix with a folk till a dough has formed.
Knead briefly then place the dough in the fridge for about 10 minutes.
Roll the dough out with a rolling pin and place in a greased shallow pie tin and blind bake(on baking paper weigh pastry down with rice etc) on 180c for 15 minutes.
Then take out to cool.
Spread the salmon evenly on the base then the leek, half the cheese, the sliced potato then the rest of the cheese.
Whisk together eggs with the cream, milk, salt and pepper then pour over the base of the salmon and ingredients.
Cover the quiche with foil and cook on a tray for about 35 minutes till starting to set.
Remove the foil and cook for another 15 minutes or until cooked and browned on top.
Once cooked let sit for about 5 to 10 minutes before serving with salad.
Recipe and photo submitted by Debbie Reid, Kyogle CWA Evening Branch
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