Smoked Salmon and Onion Tart

(Summer Recipe)

Flaky Tart Pastry
1 large white onion, thinly sliced
Salt and freshly ground black pepper
1 large egg yolk mixed with ½ teaspoon water
4 ounces thickly sliced smoked salmon, cut into thin strips
3 tablespoons crème fraiche or sour cream
1 tablespoon chipped parsley
1 teaspoon finely chipped dill
Juice of ½ lemon

Preheat the oven to 450 degrees. On a lightly floured sheet of parchment paper, roll out the pastry to a 13-inch round. Transfer the pastry and parchment to a baking sheet.

Spread the onion slices on the tart in a single layer, leaving a 1-inch border. Season with salt and pepper. Fold the edge of the pastry over onto the onion and brush the rim with the egg wash. Bake for about 20 minutes, or until the pasty is golden. Let cool.

Arrange the salmon on the tart. With a warm fork, stir the crème fraiche (sour cream) and drizzle it over the tart. Sprinkle the parsley, dill and lemon juice on top and serve.