Asparagus and smoked salmon tartlets

These asparagus and salmon tartlets are perfect for a great, flavoursome starter course.

Makes 6 | Takes 55 min

Ingredients

2 x 400g ready-rolled shortcrust pastry, thawed

150g goats’ cheese or Feta cheese handful asparagus tips, blanched

5 eggs, beaten

160ml cream

100g smoked salmon

baby herbs, like watercress, to serve

Method

Line 6 x 8cm fluted tart tins with removable bases with the pastry. Trim the edges. Prick pastry bases with a fork. Top with crunched baking paper and baking weights. Chill in the fridge until firm.

Preheat oven to 220°C. Bake the tart cases for 15 minutes. Remove the baking paper and weights and bake for 10-15 minutes until golden. Reduce oven temperature to 160°C.

Divide the cheese and asparagus among the pastry cases. Whisk the eggs and cream together. Season and pour into the prepared cases. Bake for about 25 minutes until just set. Serve with smoked salmon on top and scattered herbs.

Tip

To blanch, cook the asparagus in salted boiling water for 30 seconds until bright green. Refresh in ice-cold water and drain.

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