A delightful tart combining the flavors of asparagus and smoked salmon, perfect for brunch or a light dinner.
Preheat your oven to 425°F (220°C). Roll out the pastry dough and line a buttered pie pan with it. Prick the bottom and sides with a fork to prevent puffing.
Ensure the pastry is evenly rolled out to avoid uneven baking.
Line the pastry with parchment paper and fill with baking weights. Blind bake for 10 minutes, then remove the weights and paper.
Blind baking prevents the crust from becoming soggy when the filling is added.
Lower the oven temperature to 375°F (190°C).
Allow the oven to cool slightly before adding the filled tart.
Trim the tough ends of the asparagus and cook in boiling salted water for 5 minutes. Drain and cool slightly.
Blanching the asparagus helps retain its vibrant green color.
Distribute the asparagus and smoked salmon evenly over the baked crust.
Arrange the ingredients attractively for a visually appealing tart.
In a bowl, whisk together the eggs, creme fraiche, mustard, milk, salt, and pepper. Pour the mixture over the asparagus and salmon.
Whisk thoroughly to ensure a smooth and creamy custard.
Bake the tart in the oven for 30 minutes or until the filling is set and the top is golden.
Check the tart halfway through baking to ensure even cooking.
Let the tart cool slightly before slicing and serving. Enjoy!
Allowing the tart to cool makes it easier to slice neatly.
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