Asparagus and Smoked Salmon Tart
Fodder Shopping List
- 180g Plain Flour
- 80g Longley Farm Yorkshire Butter- chopped into pieces
- 10g Fountains Gold Cheese- grated
- 1 Egg
- Pinch of Salt
- Splash of cold water
For the Filling
- 1 bunch of Asparagus
- 1 packet of Smoked Salmon (100g)
- 5 Eggs
- 250ml of Longley Farm Double Cream
- 180g Fountains Gold Cheese
- Salt and freshly cracked black pepper
Method for the Pastry
- Place the plain flour, butter, cheese and salt into the bowl and using your fingers mix gently to form a breadcrumb like texture. Now make a well in the centre and add the cracked egg and a splash of cold water and mix into soft dough.
- To rest your pastry in the fridge for 30 minutes whilst you grease and flour the tart ring.
- Roll out the pastry in a light flour dusting and once ½ cm thick wrap around the rolling pin and unravel over the tart ring and allow the pastry to fall into the mould. Press with your fingers into the side of the tart mould and lightly prick the base with a fork.
- Now line with greaseproof paper and fill with baking beans or other.
- Cook at 180°C for 12 minutes and then remove the greaseproof baking beans. Lightly egg wash the base with an egg yolk, this will create a seal as it cooks. Again for 2 mins simply to set the egg seal before filling.
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop
Method for the Filling
- Place a small pan of water on the heat to boil with a little salt ( ¼ teaspoon)
- To prepare the asparagus simply bend the asparagus near the base and it will snap at the point where the base is tough and the stem is tender, this is the part we are going to cook- the base will make some super vegetable stock to add to other vegetable trimmings you might have.
- Place the stem into the boiling water and cook until tender for approximately 1 min to 1 min 30 seconds maximum.
- Refresh the asparagus under the cold tap and once cool, chop the base stems into rounds and leave the tips of the asparagus for the topping of the tart.
- Pour the carton of double cream and the 5 cracked eggs into a bowl and mix until all incorporated. Lightly season and add the grated cheese.
- Place the rounds of asparagus on the base of the tart along with a hand full of the grated Fountains gold cheese.
- Next layer up the smoked salmon in piles around the tart
- Add some more grated cheese then finally top with the asparagus spears pointing outwards.
- Lastly fill the tart with the mixture and place a little more cheese on the top and cook for 15 mins at 160°C and bring out to test.
- Place a knife into the centre of the tart and if it is not cooked return for a further 10- 15 mins. The egg will thicken, and the cheese will melt into the egg mix.
- Once cooked allow to cool briefly and remove from the tart case gently.
- Serve with Jersey potatoes and seasonal vegetables or with a delicious salad.
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