Quick and easy to prepare, this savoury pastry can be made as one large flan and served cut into wedges. It is more attractive made in small tartlet moulds and is equally suitable served with drinks, as a starter or as a dinner savoury
175 grams Shortcrust Pastry
225 grams Cream Cheese
Salt & Black Pepper
2 medium Eggs
50 grams Smoked Salmon
2 teaspoons Parsley, chopped
50 grams Gruyère Cheese
Roll out the prepared shortcrust pastry, 0.6 cm, thick, on a lightly floured surface.
Line a greased 17.8 cm flan ring or individual tartlet moulds with the pastry.
Stir the cream cheese smooth in a bowl, and season to taste with salt and pepper.
Beat the eggs lightly and gradually stir them into the cream cheese.
Shred the smoked salmon and add to the cheese, together with the parsley.
Spoon the cream mixture into the flan case(es) and smooth level with the edge.
Using a sharp knife, cut the Gruyère cheese into very thin slivers, lay them on top of the cream filling.
Bake the flan in the centre of a pre-heated oven, at 200˚C for 15-20 minutes or until the filling is well risen and golden brown.
Serve hot, garnished with sprigs of watercress and whole black olives.