Make the most of in season asparagus with this delicious and summery tart.
Ingredients
- 375g ready-rolled short crust pastry
- Flour for dusting
- Knob of butter
- 1 onion, finely sliced
- 1 tbsp olive oil
- 2 skinless salmon fillets
- Bunch of asparagus
- 100ml double cream
- 200ml half-fat crème fraîche
- 2 free-range eggs, plus 1 egg yolk
- 1 tbsp Dijon mustard
- Handful of fresh tarragon leaves, chopped
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry a little more on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 minutes in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 minutes. Remove the beans/rice and paper, then return to the oven for a further 5 minutes until golden brown. Set aside and turn the oven down to 180°C/fan160°C/gas4.
- 2. Meanwhile, melt the butter in a non-stick frying pan, then gently fry the onion for 10 minutes until lightly golden. Set aside.
- 3. Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 minutes on each side until just cooked. Set aside to cool a little, then flake into pieces.
- 4. Blanch the asparagus in boiling water for 1 minute, then drain and refresh in cold water. Set aside.
- 5. Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
- 6. Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 minutes until just set.
Nutritional info
PER SERVING (BASED ON 6) 591kcals, 42.9g fat (16.8g saturated), 19.4g protein, 34.2g carbs,
3.6g sugar, 1g salt, 2.7g fibre
Chef's tip
Make it veggie: Leave out the salmon (skip step 3), crumble 200g feta over the onion in step 5, then continue as in the recipe.