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Salmon and watercress tart

Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to.

For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind.

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For the pastry case

  • 200g/7oz plain flour, plus extra for dusting
  • 100g/3½oz butter, cut into small pieces, plus extra for greasing
  • 1 free-range egg yolk
  • a little water

For the filling