Serves 6

For the pastry:
225 g (8 oz) plain flour, plus extra for dusting
100 g (4 oz) butter
diced and chilled, pinch dried chilli flakes
3 tablespoons ice-cold water
salt and freshly ground black pepper
crisp garden salad to serve

For the tart:
a little egg wash, for brushing
150 ml (1⁄4 pint)cream
150 ml (1⁄4 pint) milk
2 tablespoons sweet chilli sauce
2 eggs
2 egg yolks
1 tablespoon snipped fresh chives
200 g (7 oz) smoked salmon, cut into strips
200 g (7 oz) white crab meat
100 g (4 oz) freshly grated Parmesan

Per portion: 2288 kJ / 546 kcal, protein 28g, fat 36g, carbohydrate 27g

1. Preheat the oven to 200°C/ 400°F/gas 6. To make the pastry, place the flour, butter and chilli flakes in a food processor. Add half a teaspoon of salt and whiz briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and pulse again so that the pastry comes together. Knead gently on a lightly floured surface for a few seconds to produce a smooth dough. Wrap in cling film and chill for at least 10 minutes before rolling (or up to 1 hour if time allows).

2. Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21 cm (8 1⁄2 inch) fluted flan tin that is about 4 cm (1 1⁄2 inches) deep. Use a rolling pin to lift the pastry into the tin, pressing well into the sides and letting the pastry overhang a little, as this prevents shrinkage. Chill for another 10 minutes for the pastry to rest.

3. Prick the pastry base with a fork, then line with a circle of oiled foil or non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans or dried pulses and bake for 10 minutes, until the pastry case looks set but not coloured. Carefully remove the foil or paper and lower the temperature to 160°C/325°F/gas 3, then brush with the egg wash to form a seal. Return to the oven for another 5 minutes, or until the base is firm to the touch and the sides are lightly coloured.

4. Beat together the cream in a bowl with the milk, chilli sauce, eggs and egg yolks until well combined. Stir in the chives and season to taste. Scatter the smoked salmon and crab meat in the bottom of the pastry case and sprinkle the Parmesan on top, then pour in the cream mixture and bake for about 25 minutes, until the filling is just set but still slightly wobbly in the middle. Leave to rest for 5 minutes in the tin, then remove and trim down the excess pastry.

5. To serve, carefully cut the smoked salmon and crab tart into slices. Arrange on plates with the crisp garden salad.

You can make the pastry case for the tart up to 24 hours in advance, but if you’re short of time, use shop-bought pastry or a ready-made pastry case instead. I often make double the quantity of pastry and make two pastry cases. Shove one in the freezer, then you can just defrost as needed. If you have any pastry left over, use it to make baby quiches or cheese straws.