These are really nice as a light dinner, or cold the next day for lunch – they’d be a great addition to a picnic.
Ingredients (makes 7-8 tarts using 4-inch tins)
- About 500g shortcrust pastry (I used shop bought but feel free to make your own)
- 2 eggs
- 2 salmon fillets, any skin removed, flesh cut into small chunks
- Zest of half a lemon
- Teaspoon fresh thyme
- 4 spears of asparagus, chopped into chunks of about half an inch
- 3 tablespoons extra thick double cream
- Salt and pepper to taste
Preheat the oven to 180C. Roll out the pastry to the thickness of a pound coin and cut sections large enough for the tart tins and press into the time, trimming any overhanging edges.
I blind baked my pastry for 5 mins at this point but I’m not sure it was necessary.
To make your filling, beat the eggs in a bowl, then add the other ingredients and mix well. Divide the mixture between the tarts and pop in the oven for around 20 mins, until the pastry is golden.
They’re tasty both hot and cold, and they’re not particularly eggy tasting if you’re not really into quiche-type things.