Salmon, prawn and asparagus tart
Candice Brown rustles up a wonderful dish to show her support for British Food Fortnight this month
2 x 150g pieces skinless salmon fillet 180g peeled raw king prawns, thawed if frozen
1 tbsp fresh dill
½ tsp chilli flakes
1 tsp finely chopped garlic (jarred or fresh)
Grated zest of 1 lemon
200g fresh asparagus spears
80ml double cream
50g Gruyère, grated
100g Parmesan, freshly grated Beaten egg, for egg wash
Salt and freshly ground black pepper Fresh chives, to garnish
250g plain flour, plus extra for dusting
1 tsp dried parsley
125g cold unsalted butter, cubed 2 medium egg yolks
50ml ice-cold water
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).
First start the filling. Make a foil pouch and put in the salmon, prawns, fresh dill, chilli, garlic, lemon zest and a seasoning of salt and pepper. Drizzle over some olive oil and seal the parcel. Place on a baking tray and bake for 12–15 minutes until the salmon will flake when nudged with a fork and the prawns are pink. Remove from the oven, fold open the parcel and leave to cool. Leave the oven on.
To make the pastry, put the flour, dried parsley and a pinch each of salt and pepper into a large bowl and mix together. Add the cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Drop in the egg yolks and mix in with your hands, then slowly add enough of the cold water to bring together into a dough (you might not need all of the water). Knead lightly just until smooth – do not handle too much – then wrap and chill for about 15 minutes.
Bend each asparagus spear and snap off the woody end. Blanch the asparagus in a pan of boiling salted water for 1 minute. Drain, then slice in half lengthways. Set aside. Mix together the eggs, double cream and some salt and pepper in a bowl. Add the Gruyère and most of the Parmesan and mix through.
Roll out the pastry on a lightly floured work surface to 3mm thick and use to line a 20 x 24cm rectangular fluted tin with a loose bottom. Crumple up a piece of greaseproof paper, then smooth it out and use to line the pastry case. Fill with baking beans. Bake blind for 15 minutes. Remove the beans and paper. Brush the pastry case with egg wash, then bake for a further 5 minutes until golden brown. Gently flake the salmon into chunks and spread in the pastry case. Arrange the prawns on the salmon followed by the asparagus. Pour over the egg mix. Sprinkle with the reserved Parmesan. Bake for 15–20 minutes until the filling is golden and just set with a slight wobble on top.
Leave to cool before trimming off the pastry edges. Finish by snipping some fresh chives over the surface.