Recipe of the month: asparagus and smoked salmon tart

PUBLISHED: 18:29 09 May 2014 | UPDATED: 10:42 10 May 2014

Smoked salmon and asparagus tart

Smoked salmon and asparagus tart

Archant

By Tom Biddle, head chef at Tudor Park, the venue for the 2014 Kent Life & Kent on Sunday Food and Drink Awards

Ingredients

Serves six good-sized portions

For the pastry:

250g plain flour

Good pinch of salt

110g butter, cubed

6 tabs of ice-cold water

For the filling:

250g smoked salmon

2 tbs of fresh chopped dill

2 tbs of fresh chopped chives

Cracked black pepper and sea salt

12 asparagus spears

2 whole eggs

200ml of whipping or double cream.

Method:

1. Sieve the flour into a bowl, add 
the salt, and rub in the butter until 
it forms breadcrumbs

2. Add the cold water and bring 
the mixture into a smooth dough. Wrap in clingfilm and rest in the fridge for 20 minutes

3. Preheat the oven to 175˚C. Grease and flour an 8in flan dish. Roll out the pastry dough thinly and line the dish. Prick the base with a fork and add a layer of greaseproof paper. Weigh it down with either rice or baking beans and bake the pastry for 10-15 minutes. Leave to cool

4. Finely slice the smoked salmon and mix with the fresh herbs, salt and pepper. Sprinkle over the base

5. Remove the woody part of the stalks and plunge the asparagus into boiling water for about three minutes. Cool before laying in a fan shape on top of the smoked salmon mix

6. Beat the eggs with the cream and carefully pour into the pastry case.

7. Bake at 150˚C for 20 minutes

8. Serve with a salad of watercress, sun blush tomatoes and red onion.

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