Ingredients
- 250 gwhite bread flour (for the dough)
- 1 tspsea salt (for the dough)
- 150 mlwater, room temperature (for the dough)
- 50 mlneutral oil (for the dough)
- 2 Tbspbutter (for the topping)
- 2 largebrown onions, thinly sliced (for the topping)
- 160 gcrème fraîche (for the topping)
- 3 TbspStaffords Horseradish Sauce, plus extra to serve (for the topping)
- 100 gsmoked salmon or trout ribbons, torn into small pieces (for the topping)
- ½red onion, very thinly sliced (for the topping)
- 2 TbspStaffords Capers in Vinegar (for the topping)
- Handfulfresh dill sprigs
- To tastesalt and pepper
- To servelemon wedges
Made with Staffords
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Method
For the dough, mix the flour and salt in a large bowl. Combine the water and oil, mix into the flour and stir until the dough comes together.
Turn out onto a lightly floured surface and knead briefly until soft, smooth and elastic. Place in a lightly oiled bowl and rest for 1 hour. (The dough will not rise.)
Preheat the oven to 250°C fan on, with the rack on the lower third. Place two large baking trays in the oven to preheat. (If your oven only fits one tray, bake the tartes one after the other.)
Melt the butter in a large frying pan and cook the brown onions with a good pinch of salt until tender and sweet but not browned. Turn out into a bowl and mix with the crème fraîche and horseradish sauce. Season lightly.
Divide the rested dough in two and roll out into two large ovals on a lightly floured surface. Transfer each to a piece of baking paper and spread the creamy horseradish and onion mixture over each base, leaving a small border like a pizza.
Carefully remove the hot tray from the oven, transfer the lined bases onto the hot trays and bake for 10 minutes until golden brown and crisp.
Top with ribbons of smoked salmon and slices of red onion, scatter with capers and fresh dill, and crack over some black pepper. Serve with lemon wedges and extra horseradish sauce.
