2 medium eggs, plus 1 egg yolk
200ml low fat creme fraiche
Handful of basil leaves, finely chopped
200g sliced smoked salmon, chopped
Handful of parsley, leaves picked
1 whole fennel thinly sliced
220g plain flour
110g chilled unsalted butter, chopped
30g grated parmesan (optional)
Make your pastry, pop the flour, butter and a pinch of salt in a bowl and rub between your fingers until the mixture looks like breadcrumbs. Add the parmesan and 60ml of water. Keep working it until the pastry comes together in a ball. Wrap in cling film then pop in the fridge for 15 minutes.
Preheat your oven to 180°C, oil a 24cm loose bottomed tart tin, Roll out your pastry to 3mm thick on a floured surface, line the tart pan. Pop in some baking paper and fill with baking beans or uncooked rice. Blind bake for 10 minutes, remove paper and baking beans, pop back in the oven and bake for another 5 minutes until golden.
Whisk your eggs and extra yolk in a bowl with the creme fraiche, a good grind of pepper, stir in the basil. Scatter the salmon and fennel over the base of the tart, pour over egg filling.
Bake for 30 minutes or until set.
Serve with a mixed salad leaves