Smoked Salmon, Asparagus and Brie Tart

A delicate tart full of fresh flavours featuring a delicious brie.

For the pastry:

  • 200g unsalted butter, diced
  • 400g plain flour
  • 90ml cold water
  • 1 egg, beaten
  • Pinch of salt

For the filling:

  • 120g smoked salmon
  • 200g fresh asparagus
  • 100g brie, sliced
  • 3 medium eggs
  • 2 egg yolks
  • 100ml double cream
  • 150ml full-fat milk
  • Zest of a lemon
  • Salt to taste

To make the pastry

In a food processor, mix together the butter, flour, salt and two-thirds of the water. Blitz for about 15 seconds. Check the consistency, if it’s too dry and crumbly you may need to add the remaining water. Blitz for a further five seconds.

Lightly flour a work surface and gently knead the pastry until it comes together. Flatten into a disk, wrap in cling film and place into the fridge for at least 30 minutes.

Preheat a baking sheet in the oven to 220°C/gas mark 7. Roll out the pastry on a lightly floured surface to line a greased 23cm loose-bottomed tart tin. Trim and discard any excess pastry. Prick the base all over with a fork, line with baking parchment and fill with baking beans. Return to the fridge for 10 minutes.

Blind bake the pastry case for 15 minutes then remove the baking beans, brush with egg wash and put back into the oven for a further five minutes. Remove the tart case from the oven, set aside and reduce the oven temperature to 180°C/gas mark 4.

To make the tart

Trim the asparagus stalks and discard any tough stems. Cut the asparagus in half on an angle. Blanch in boiling water for one minute then refresh in a bowl of cold water. Drain and pat dry with kitchen roll.

Place smoked salmon slices over the bottom of the tart. Scatter over the asparagus and brie. Mix together the eggs, yolks, cream, milk and lemon zest. Season with salt.

Pour the egg mixture over the tart until just below the rim. Bake in the oven for 20 minutes until golden. Remove and cool slightly before serving.

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