Smoked salmon tart
Serves: 4
Ingredients
- 20cm baked shortcrust pastry case
- 150g Tenderstem broccoli (8-9 spears)
- 2 medium eggs
- 2 medium egg yolks
- 142ml carton single cream
- 4 spring onions, finely sliced
- small handful flat-leaf parsley, chopped
- 125g smoked salmon, chopped
- salt and pepper
Method
- Preheat oven to175C/Gas4 Cut Tenderstem into pieces, so that each floret end is about 7-8 cm in length.
- Roughly chop the stalk into pieces.
- Cook in boiling water for 4 mins, refresh under cold water and set aside.
- Mix together the eggs, egg yolks, single cream, spring onions and parsley.
- Season with pepper and a little salt.
- Arrange smoked salmon and the chopped stalks of Tenderstem in the baked pastry case.
- Pour egg and cream mixture over.
- Arrange the florets like the spokes of a wheel. Bake tart for about 25 mins or until golden brown on top and just set.
