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Tarten Sawrus Eog (Savoury Salmon Tart)

Tarten Sawrus Eog (Savoury Salmon Tart) is a traditional Welsh (Cymric) recipe for a shortcrust pastry tart with an egg-based salmon filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Savoury Salmon Tart.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Milk Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

250g o grwst brau
4 ŵy
450ml o lefrith
150ml o hufen
1/2 nionyn wedi torri
175g o eog ffres
pupur a halen i flasu
2 llwy de o bersli wedi ei dorri'n fân
sudd hanner lemwn
paprica i flasu

Dull:

Rholiwch y crwst ar wyneb blawdiog nes ie fod yn ddigon mawr i orchuddio gwaelod desgil fflan. Rhoddwch bapur pobi yn y fflan a llenwch gyda reis neu ffa pobi. Rhoddwch mewn popty wedi ei gyn-gynhesu 180°C a phobwch am tua 10 munud, neu nes fod a crwst yn sych ac yn dechrau lliwio. Ffriwch y nionod mewn ychydig o fenyn nes yn feddal (tua 6 munud) yna gosodwch o'r neilltu i oeri. Yn y cyfamser cymysgwch ynghyd yr wyau, hufen, llefrith, persli a sudd lemwn. Ychwanegwch halen, pupur a paprica at eich blas. Teanwch y nionyn ar y crwst yna torrwch yr eog yn fân a roddwch ar ben y nionyn yna arllwyswch y gymysgedd ŵy am ben y cyfan. Dychwelwch i'r popty a craswch am tua 20 munud neu nes fod y darten wedi caledu ac yn euraidd. Gweinwch yn gynnes gyda pys a tatws newydd gyda menyn a mintys.

English Translation

Ingredients:

250g shortcrust pastry
4 eggs
450ml milk
150ml cream
1/2 onion, chopped
175g fresh salmon
salt and black pepper, to taste
2 tsp parsley, finely chopped
juice of 1/2 lemon
paprika, to taste

Method:

Roll out the shortcrust pastry on a lightly-floured work surface until it's large enough to cover the base of a flan dish. Cover with baking paper then fill with rice or baking beans. Place in an oven pre-heated to 180°C and bake for about 10 minutes, our until the crust has dried and is beginning to colour.

Meanwhile, fry the onions in a little butter until softened (about 6 minutes) then set aside to cool. In the meantime combine the eggs, cream, milk, parsley and the lemon juice. Whisk to combine then add the salt, pepper and paprika, to taste.

Spread the onions over the base of the blind-baked pie crust then chop the salmon quite finely and place the salmon pieces on top of the onion. Pour the egg mixture over the top then return the tart to the oven and bake for about 20 minutes, or until the filling has solidified and is golden. Serve warm with garden peas and new potatoes with a minty butter sauce.