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scottish smoked salmon and asparagus tart on platter.

Scottish Smoked Salmon and Asparagus Tart

Janice Pattie
A delicious combination of salty smoked salmon, a creamy egg custard, and fresh seasonal asparagus spears in a crisp cheese pastry tart shell.   It is perfect for summer entertaining served with a simple salad. 
5 from 10 votes
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 20 minutes
Course appetiser, lunch, Main Course
Cuisine British, Scottish
Servings 6
Calories 445 kcal

Equipment

  • 1 23 cm (9 in) loose bottom flan/tart tin
  • 1 baking tray
  • 1 weighing scales
  • 1 Measuring spoons
  • 1 rolling pin
  • 1 medium bowl
  • 1 Food Processor (optional)
  • 1 blunt knife
  • baking beans
  • 2 small bowls
  • 1 Whisk or fork

Ingredients
 

For the pastry case

  • 200 grams plain all purpose flour
  • 100 grams butter diced
  • ½ teaspoon salt
  • 100 grams cheddar cheese
  • 50 millilitres cold water

For the filling

  • 100 grams Scottish smoked salmon
  • 175 grams asparagus
  • 1 whole egg
  • 2 egg yolks
  • 200 millilitres soured cream
  • 50 millilitres milk
  • ½ tsp ground black pepper

For Garnish

  • 50 grams Scottish Smoked Salmon
  • 3 asparagus spears
  • ½ tsp dill optional

Instructions
 

To make the pastry

  • Sift the 200 g (1¼ cups) of plain (all purpose) flour into a bowl. Add the 100 g (3½ ounces) butter. Rub the butter into the flour with your fingertips until they resemble breadcrumbs,
    butter rubbed into flour for pastry
  • Or whizz it up in your food processor.
    food processor pastry crumb
  • Stir 100g (1¼ cups) grated cheddar cheese and ½ tsp salt into the pastry crumb Then add the 50 ml (¼ cup) water a bit at a time into the pastry crumb until it starts to come together.
    pastry crumb with water
  • Mix to a dough with a blunt knife, adding a little more cold water if necessary. Try not to handle the dough too much as this makes it tough.
    pastry dough in bowl
  • Wrap the pastry dough in clingfilm and refrigerate for 20 minutes.
  • Pre-heat the oven to 200℃/180℃ Fan/350℉
  • Roll out the pastry on a lightly floured work surface and use to line a 23 cm/9 inch loose-bottomed flan tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage. Place the pastry lined tin into the freezer to chill for 10 minutes or into the fridge for at least 20 minutes.
    pastry lined tart tin, ball of pastry dough and rolling pin.
  • Cover the pastry with baking parchment or foil and fill with baking beans or any raw dried beans.
  • Place the tart/flan tin onto a baking sheet and bake for 20 minutes.
    Baked pastry case with baking beans
  • Remove the beans and paper and return the pastry case to the oven for 5-10 minutes until lightly coloured. Leave to cool.
    Blind baked pastry case

For the Filling

  • Preheat the oven to 160℃/170℃ Fan/325 ℉
  • Lay the 100 g (3½ ounces) of the smoked salmon in the base of the pastry case. Keep the remaining smoked salmon for garnish.
    pastry case with smoked salmon in base.
  • Snap off the woody ends of the 200 g of asparagus, simply bend the spear and it will snap off at the right place. Set aside 3 asparagus spears for garnish.
    asparagus spears with ends snapped off.
  • Lay the remaining asparagus spears across the tart, alternating the direction of the heads.
    pastry case with smoked salmon and asparagus spears.
  • Separate two of the eggs, setting aside the egg white for another time. Crack one whole egg into the bowl with the two egg yolks.
    Eggs in glass bowl
  • Beat the eggs with a whisk or fork. Add the 200g sour cream, 50 ml (¼ cup) milk and ½ tsp ground black pepper to the eggs and beat together until combined. No salt is required as the smoked salmon is quite salty.
    Beaten egg with sour cream and black pepper.
  • Place the flan tin onto a baking tray and gently pour the egg and cream mixture into the flan.
    pastry case with bowl of egg and cream poured onto filling.
  • Bake for 40 minutes or until the egg is set. Leave to cool for 15 minutes if serving warm or longer if serving at room temperature.
    smoked salmon and asparagus tart baked.
  • While the tart is baking, cook 3 asparagus spears. Brush them with oil and cook in an air fryer for 4 minutes at 200℃/400℉ OR cook them under a hot grill, or on a griddle pan.
    Griddled asparagus
  • Remove the tart from the baking tin and place on a serving platter. Garnish with 50 g (2 oz) smoked salmon, the three cooked asparagus spears and ½ tsp chopped dill (optional).
    scottish smoked salmon and asparagus tart on platter.
  • Serve Scottish Smoked Salmon and Asparagus Tart warm with new potatoes and green beans or at room temperatue with salad.
    slice of smoked salmon and asparagus tart with salad.

Nutrition

Calories: 445kcalCarbohydrates: 30gProtein: 16gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 170mgSodium: 634mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 1230IUVitamin C: 2mgCalcium: 195mgIron: 3mg