Smoked salmon and asparagus tarts

Tender asparagus tips are perfect for baking in a creamy individual smoked salmon quiche.

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Asparagus and smoked salmon tart - asparagus recipes - food - allaboutyou.com

Serves: 6

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Ingredients

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ASPARAGUS TARTS WITH CREME FRAICHE
NO-FAIL ASPARAGUS RECIPES
FIND A QUICK AND EASY RECIPE

  • 500g-600g ready-made shortcrust pastry
  • 400g-500g fine asparagus tips, trimmed
  • 125g soft and ripe British brie
  • 300ml single cream
  • 2 medium eggs
  • 1 tablespoon chopped dill
  • 175g smoked salmon trimmings

Method

  1. Roll out the pastry to a 3mm thickness on a lightly floured worktop and line eight 10cm flan tins. Chill until cold and firm.
  2. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Line each tartlet case with baking parchment and fill with baking beans. Bake for 12-15 minutes until the sides have set. Remove the beans and paper, and cook for another 4-5 minutes until the bases are sandy to the touch. Reduce the oven temperature to 170ºC (150ºC fan oven) gas mark 3.
  3. Meanwhile, blanch the asparagus tips for 1-2 minutes until just tender. Drain and refresh under cold running water to stop them cooking. Pat dry with kitchen paper and set aside.
  4. Blend the brie with a little of the cream until smooth, then gradually add the remainder along with the eggs and dill. Season.
  5. Arrange the smoked salmon and asparagus (trim to fit) in the pastry cases, then pour over the cream mixture. Return to the oven and cook for 25-30 minutes until golden and lightly set. Serve with a seasonal salad.

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