Salmon, Prawn & Asparagus Tart
by Candice Brown
"This is like a really posh quiche, packed full of salmon, king prawns and asparagus. I think tarts like these should have more filling than egg mixture and this is a great example of that. Try to use sustainable fish – a lovely alternative to salmon is rainbow trout or even smoked haddock. Just be careful of the seasoning if you use smoked fish."
Ingredients
- 2 x 150g pieces skinless salmon fillet
- 180g peeled raw king prawns, thawed if frozen
- 1 tbsp fresh dill
- ½ tsp chilli flakes
- 1 tsp finely chopped garlic (jarred or fresh)
- grated zest of 1 lemon
- olive oil
- 200g fresh asparagus spears
- 4 eggs
- 80ml double cream
- 50g Gruyère, grated
- 100g Parmesan, freshly grated
- beaten egg, for egg wash
- salt and freshly ground black pepper
- fresh chives, to garnish
- 250g plain flour, plus extra for dusting
- 1 tsp dried parsley
- 125g cold unsalted butter, cubed
- 2 medium egg yolks
- 50ml ice-cold water
Method
- Preheat the oven to 160°C fan.
- Filling: Make a foil pouch, add salmon, prawns, fresh dill, chilli, garlic, lemon zest and a seasoning of salt and pepper. Drizzle over some olive oil and seal the parcel. Place on a baking tray and bake for 12–15 minutes until the salmon will flake to touch. Remove from oven, fold open the parcel and leave to cool.
- Pastry: Put flour, dried parsley, salt/pepper into a large bowl and mix together. Add the cubed butter and rub it in with your fingertips to make breadcrumbs.
- Drop in the egg yolks and mix in with your hands, slowly add enough cold water to bring together into a dough. Knead lightly just until smooth – do not handle too much – then wrap and chill for 15 minutes.
- Bend each asparagus spear and snap off woody end. Blanch the asparagus in a pan of boiling salted water for 1 minute. Drain, then slice in half length-ways. Set aside.
- Mix together eggs, double cream and some salt and pepper in a bowl. Add the Gruyère and most of the Parmesan and mix through.
- Roll out pastry and use to line 20 x 24cm rectangular fluted tin with loose bottom. Bake blind for 15 mins. Brush the pastry with egg wash, then bake for a further 5 mins until golden brown.
- Gently flae the salmon into chunks, spread in the pastry case. Add the prawns, followed by asparagus. Pour over the egg mix, sprinkle with reserved Parmesan. Bake for 15-20 mins until filling is golden and just set.
- Leave to cool before trimming off pastry edges. Garnish with fresh chives.