GOAT’S CHEESE, SMOKED SALMON AND ASPARAGUS FILO TART (Serves 4-6)

Ingredients: 6-8 sheets of ready-made filo pastry; 50g unsalted butter, melted; 250g fine asparagus; 5 eggs; 100ml double cream; 100ml whole milk; small bunch of fresh flat-leaf parsley; 200g baby spinach; 5 spring onions, trimmed and finely chopped; 200g smoked salmon; 250g soft goat’s cheese; salt and freshly ground black pepper

Method:

1. Preheat the oven to 160°C fan/180°c/gas Mark 4).

2. Brush a 25cm flan or quiche tin with melted butter and lay in the first layer of filo pastry. Brush with melted butter and lay in the second layer, brush with butter and repeat until there are no gaps in the pastry, the tin is covered, and you have lots of lovely jagged edges sticking up. You will have to arrange the sheets at different angles – about six to eight sheets should work.

3. Once you have brushed the final layer with butter, bake for eight to 10 minutes until the filo starts to go crispy and golden. Remove from

the oven and set aside.

4. Bend the asparagus spears until the ends snap off – this is the bit that is too woody to eat – then blanch for two minutes in boiling water.

5. Mix the eggs, cream, milk and some salt and pepper together in a jug. Finely chop the parsley and stir through.

6. Layer up the spinach, asparagus and spring onions in the baked filo pastry case and tear the smoked salmon over the top. Pour over the egg mixture and top with slices of goat’s cheese.

7. Carefully transfer the filled filo pastry case to the oven. You may find it easier to put the flan tin on a baking tray and pour the egg mixture into the pastry while it is in the oven – just be careful not to burn yourself.

8. Bake for 25-30 minutes until the egg is just set with a slight wobble and the filo is golden – if it starts to catch, cover it with foil.

9. Serve warm on its own or with a heap of salad.