|1 packs pack||ready rolled shortcrust pastry ready rolled shortcrust pastry||
|200 g g||asparagus asparagus||
|80 g g||smoked salmon smoked salmon||
|torn into pieces|
|200 g g||crème fraîche crème fraîche||
|50 ml ml||whole milk whole milk||
|1 handfuls handful||parsley parsley||
|fresh, or dill, to serve|
Smoked salmon and asparagus tart with crème fraîche
Salmon and asparagus are a classic pairing for this elegant savoury tart recipe. Keep the asparagus whole to make a striking visual centrepiece.
- Preheat the oven to 190°C/170°C/gas mark 5.
- Line a 25cm loose-bottomed flan tin with the pastry - you may need to roll it slightly larger using a rolling pin to fit. Gently push it into the corners, allowing any excess to hang over the edges.
- Line the pastry with greaseproof paper and tip in baking beans (if you don’t have baking beans most varieties of dried beans will work just as well). Cook for 15 minutes, then remove the beans and paper and cook for a further 10 minutes until the pastry is golden.
- Meanwhile, bring a small pan of water to the boil and cook the asparagus for 5 minutes. Drain well and set aside until required.
- Once the pastry is cooked, use a dinner knife to take off the overhanging pastry and trim a neat edge. Scatter the salmon, asparagus and fresh herbs into the tart base, ensuring the fillings are evenly distributed.
- Beat together the eggs, crème fraîche and milk until combined, seasoning generously. Pour into the pastry case and bake for 25 - 30 minutes, until golden and cooked through.