Salmon Asparagus Tart (Print Version)
# Ingredients:
→ Crust Choices
01 -
1 handcrafted pastry base (flaky shortcrust)
02 -
2 packs of defrosted shortcrust pastry sheets
03 -
1 store-bought 9″ pastry base (or placed in tart dish)
04 -
1 grab-and-go pastry shell (23cm/9″, chilled or frozen)
→ Filling
05 -
1 tablespoon sweet butter (15g)
06 -
1 leek, just the white section, split and thinly cut
07 -
2 garlic cloves, finely chopped
08 -
8-10 stalks of asparagus
09 -
5 large eggs (55-60g each)
10 -
1 1/2 cups heavy cream (375 ml)
11 -
1/4 teaspoon table salt
12 -
Dash of cracked black pepper
13 -
2 tablespoons chopped fresh dill
14 -
200g smoked salmon, cut into small 4 cm chunks
15 -
3/4 cup shredded gruyere (75g)
→ Garnish
16 -
Small dill branches
17 -
Additional salmon bits
# Instructions:
01 -
For homemade or thawed pastry sheets, cook as your recipe says. With refrigerated crusts, simply unroll into a 9″ dish and bake following pack directions. When using ready-made shells, follow the box instructions and cut back to 4 eggs in your filling.
02 -
Turn oven to 180°C/350°F (160°C/320°F fan). Snap off the tough ends of your asparagus. Then chop stems into 3.5 cm pieces, keeping the pretty tips aside for topping.
03 -
Warm butter in a pan on medium. Toss in leeks and garlic, cooking them for around 2 minutes until soft but not brown. Mix in the asparagus pieces quickly, then take off the heat. Let it cool a bit before spreading across your baked crust.
04 -
In a bowl, beat eggs, cream, dill, salt and pepper together. Drop 2/3 of your salmon across the base, giving pieces a twist for look. Sprinkle cheese on top, then pour your egg mix over everything. Place remaining salmon and saved asparagus tips on top in a nice pattern.
05 -
Set your filled quiche on a baking sheet and cook in your hot oven for about 40 minutes. You'll know it's done when the top looks lightly golden and the middle wobbles just a tiny bit when touched.
06 -
Let your quiche sit for 10 minutes after baking before taking it out of the dish. Cut into slices and enjoy while still warm.
# Notes:
01 -
You can make this a day early and keep it in the fridge.
02 -
Always let frozen pastry fully thaw for best results.
03 -
Use just 4 eggs if you're working with a standard bought shell.