Ingredients:

  • 300g shortcrust pastry
  • 100g smoked salmon, chopped
  • 200g asparagus
  • 1 tbsp chopped dill
  • 4 eggs, beaten
  • 200ml single cream

Method:

1. Preheat the oven to 200C/gas 6. Line an 28cm tart tin with the pastry and blind bake with greaseproof paper and baking beans for 10 minutes, then remove the weights and bake for a further 5 minutes until the pastry is golden. Allow to cool.

2. Turn the oven down to 170C/gas 3. Scatter the salmon, asparagus and dill over the pastry. Mix the eggs and cream with black pepper. Pour over the pastry and bake for 20 minutes or until set.

Preheat the oven to 200C/gas 6. Line an 28cm tart tin with the pastry and blind bake with greaseproof paper