Roast Fennel & Salmon Chia Tarts

Instead of eggs, use chia seeds mixed with water

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Instead of eggs, use chia seeds mixed with water

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1. Preheat oven to moderate, 180 C. Line an oven tray with baking paper. Lightly grease 4 x 12 cm fluted flan pans with removable bases.

2. In a small bowl, combine chia and water. Set aside 10 mins.

3. In a food processor, pulse flour and butter until mixture resembles breadcrumbs. Add chia gel and pulse to form a ball. Shape into a disc and wrap in plastic. Chill 30 mins.

4. Toss fennel and tomatoes in half oil.

Spread over tray. Season, roast 20 mins.

Add salmon. Drizzle with remaining oil and season. Roast 6 to 8 mins until salmon is cooked.

5. Cut pastry into quarters. Ease into pans.

Chill 15 mins. Trim edges and place on an oven tray.

6. Bake blind 15 mins. Remove filling and bake 15 mins until golden brown and cooked through.

7. L EMON HERB CREAM In a bowl, whisk cottage cheese to remove lumps.

Add remaining ingredients and mix well. Season and chill.

8. Dollop lemon herb cream into each tart case. Top with the sliced fennel, quartered tomatoes and flake over salmon. Garnish with fennel fronds and lemon wedges.