Makes 2
Ingredients:
Dough:
250g white bread flour
1 tsp sea salt
150ml water, room temperature
50ml neutral oil
Topping:
2 Tbsp butter
2 large brown onions, thinly sliced
160g crème fraîche
3 Tbsp Staffords Horseradish Sauce, plus extra to serve
100g smoked salmon / trout ribbons, torn into small pieces
½ red onion, very thinly sliced
2 Tbsp baby capers
Handful fresh dill sprigs
Salt and pepper, to taste
Lemon wedges, to serve
Method:
For the dough:
Mix the flour and salt together in a large bowl.
Combine the water and oil and mix into the flour.
Stir until the dough comes together.
Turn the dough out onto a lightly floured surface.
Knead briefly until the dough is soft, smooth and elastic.
Place in a lightly oiled bowl and leave to rest for an hour.
(The dough will not rise so do not panic if you are expecting it to)
Preheat oven to 250˚C fan on. Place rack on lower third.
Place two large baking trays in the oven to preheat.
(If your oven can only accommodate one tray at a time then just cook the 2 tartes one after each other)
For the topping:
Melt butter in a large frying pan and cook the onions with a good pinch of salt.
Cook until tender and sweet but not browned.
Turn the onions out into a bowl and mix with the crème fraîche and Staffords Horseradish Sauce. Season lightly and set aside.
Divide the rested dough into two.
On a lightly floured surface, roll out into two large ovals.
Transfer each oval to a piece of baking paper.
Spread the creamy horseradish and onion mixture over each base.
Leaving a little border like a pizza.
Carefully remove the hot tray (or trays) from the oven.
Transfer the lined bases onto the hot trays.
Bake for 10 minutes until golden brown and crisp.
Top with ribbons of smoked salmon and slices of red onion.
Scatter with capers and sprigs of fresh dill.
Crack over some freshly ground black pepper and serve with lemon wedges on the side.
Enjoy!