Ingredients
For the tart
flour, for dusting
200g/7oz ready-made shortcrust pastry
1 free-range egg
200g/7oz crème fraîche
1 tbsp capers
1 tbsp chopped fresh dill
150g/5¼oz cooked salmon, flaked
For the salad
75g/2½oz fresh fine green beans, roughly chopped
75g/2½oz fresh snow peas, roughly chopped
75g/2½oz frozen peas, defrosted
100ml/3½fl oz extra-virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Roll out the pastry on a lightly floured surface. Use the pastry to line four 10 x 10cm/4 x 4in shallow tart cases, each about 2cm/¾in deep - this is essential as the case needs to be almost flat.
3. Place a piece of foil into each case and weigh down with baking beans or rice. Transfer the tart case to the oven and bake for 20 minutes, or until golden-brown. Remove from the oven and leave to cool, and remove the foil and beans. Turn down the oven to 150C/300F/Gas 2.
4. For the filling, beat the egg and crème fraîche together in a bowl. Fold in the capers, dill and salmon. Spoon into the tart cases. Bake in the oven for 20 mins until just set.
5. For the salad, mix the beans, snow peas and peas together in a bowl and then add the olive oil and lemon. Season well with salt and freshly ground pepper.
6. To serve, divide the pea salad among four serving plates. Divide the tart into slices and serve on top of the salad.