Tenderstem® Smoked Salmon Tart
The length of Tenderstem® makes it ideal for a tart when arranged like the spokes of a bicycle wheel.
5 minutes preparation
25 minutes cooking
- 1 x 20cm baked shortcrust pastry case
- 150g Tenderstem® (8-9 spears)
- 2 medium eggs
- 2 medium egg yolks
- 1 x 142ml carton single cream
- 4 spring onions, finely sliced
- Small handful of flat leaf parsley, chopped
- 125g smoked salmon, chopped
- Salt and pepper
Preheat the oven to 175C/350F/Gas mark 4.
Cut the Tenderstem® into pieces, so that each floret end is about 7-8 cm in length. Roughly chop the stalk pieces. Cook all the Tenderstem® in boiling water for 4 minutes, refresh under cold water and set aside.
Mix together the eggs, egg yolks, single cream, spring onions and parsley. Season with pepper and a little salt, if liked (the smoked salmon may add enough salt for your taste).
Arrange the smoked salmon and the chopped stalk pieces of Tenderstem® in the baked pastry case. Pour the egg and cream mixture over. Arrange the floret end pieces of Tenderstem® in the tart like the spokes of a wheel, with the florets around the edge of the tart.
Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.
Serve the tart with a crisp green salad with a lemony dressing.