Vegetable Spear Egg Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Blender, 1 Sieve, 1 Teaspoon, 1 Fork
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a deep 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 8-10 minutes until golden and cooked through.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
Put the salmon in a baking dish, brush with oil, season lightly with salt and pepper and bake for 15 minutes, until the fish flakes easily. Remove from the oven and leave to cool slightly.
6.
Break the salmon into large pieces and place in the pastry case.
7.
Cook the asparagus in salted boiling water for 1 minute. Drain well and place on top of the salmon.
8.
Whisk together the eggs and cream and pour into the pastry case. Bake for 20-25 minutes, until the filling is set and golden. Garnish with rocket.
