Salmon, Dill and Ricotta Tart

Make the pastry by adding the sifted flour, salt and cold cubed butter into a food processor. Pulse until it resembles loose bread crumbs

Next add one tablespoon of ice cold water and continue pulsing until the pastry forms

Remove the pastry from the food processor and roll into a neat ball. Wrap in glad wrap and place into the fridge for at least 30 minutes until cold

Preheat the oven to 170 degrees

Make the tart filling by adding the ricotta to a bowl with the three eggs, chopped dill, lemon juice, lemon zest and salt. Mix well to combine and set aside

Once the pastry is cold but just workable (you want the pasty as cold as possible so it stays together) remove it from the fridge. Tear two large pieces of baking paper and place the pastry into the middle. Roll out the pastry to fit the size of your baking tin. Gently roll the pastry onto your rolling pin and place it over the baking tin. Press the pastry into the baking tin to cover all edges. Place a layer of baking paper into the pastry tin over the pastry and fill with rice. Blind bake in the oven for 10 minutes, then remove from the oven. Remove the rice and baking paper

Pour the filling into the par-cooked pastry and tear in pieces of the salmon to fill the tart. Top with extra fresh dill for presentation

Bake for 25 minutes until cooked