Smoked Salmon and Asparagus Tart

Smoked Salmon and Asparagus Tart is a savory and delicious tart made with tender salmon and asparagus. Perfect for a Sunday brunch or an easy weeknight dinner.

Gluten Free · Dairy Free Option · Nut Free

Makes 1 20cm x 30cm tart or 1 12cm x 35cm rectangle plus a 13cm round

Ingredients

Pastry

1 x 400g can chickpeas (225g cooked chickpeas)

200g / 1⅓ cups Anything But Ordinary Plain Flour

½ teaspoon salt

80 ml / ⅓ cup olive oil

80 ml / ⅓ cup cold water

Filling

30g butter

1 small onion, chopped finely

3 tablespoons Anything But Ordinary Plain Flour

150g packet Hot Smoked Salmon

425g can asparagus spears

1 cup / 250mls milk

Salt and pepper

1⅓ cups grated cheddar cheese, divided

3 eggs, lightly beaten

paprika

Method

Preheat oven to 180 degrees Celsius.

Spray the tart tray with cooking oil. Cut two pieces of baking paper larger than the tray you are using.

Drain and rinse the chickpeas then put in food processor. They need to be broken down as much as possible.

When done, add flour and salt and combine really well, scraping any chickpea paste from around base of bowl.

While the motor is on pour in oil first, then water.

This won’t form a ball in the processor so remove all dough and tip into a bowl.

Knead it by hand until a ball forms.

Wrap and put in the fridge for 30 minutes.

Flatten out into a rectangular shape between the two pieces of baking paper and using a rolling pin, roll to fit the tray.

Remove the top piece of paper and roll the dough around the rolling pin and lift onto the tray unrolling it to fit.

Working quickly, press the pastry into the sides and corners of the tray making sure it is of even thickness and the pastry comes to the top of the tray around the sides.

Cut off the top edge level with the tray.

Put the other piece of baking paper on top and fill with baking beads or rice to blind bake.

Put in preheated oven for 15 minutes, remove paper and beads/rice and bake another 5 minutes.

Let cool 15 minutes before filling.

Filling

Preheat oven to 180 degrees Celsius / 160 degrees Celsius fan forced.

Flake the salmon and set aside.

Drain the asparagus over a bowl and reserve ¼ cup of the liquid. Put aside a third of the asparagus spears to go on top of the tart and chop the rest into pieces.

Melt the butter in a small saucepan and saute the onion until tender.

Stir in the flour and cook for a minute. Add the asparagus liquid and milk gradually to the flour, stirring well and cook until smooth and thick.

Take off the heat and season with salt and pepper. Add 1 cup of grated cheese and the lightly beaten eggs.

Stir well then add the salmon and asparagus pieces.

Pour into the pastry case. Level the top and scatter the remaining cheese on.

Place the asparagus spears across the top and sprinkle with paprika.

Bake for 40 minutes until puffed and golden. Allow 10 minutes before cutting to serve.

Also delicious cold so it’s perfect for lunch boxes or picnics.

Dairy Free option can use oil instead of butter plus milk and cheese of choice.