GOAT’S CHEESE, SMOKED SALMON & ASPARAGUS FILO TART

Serves 4-6 Preparation time 25-30 minutes Cooking time 30-40 minutes

INGREDIENTS

• 6-8 sheets filo pastry, thawed if frozen

• 50g/2oz unsalted butter, melted, plus extra for greasing

• 250g/9oz fine asparagus

• 5 eggs

• 100ml/4fl oz double cream

• 100ml/4fl oz whole milk

• Salt and freshly ground black pepper

• A small bunch of fresh flat-leaf parsley

• 200g/7oz washed and ready-prepared baby spinach

• 5 spring onions, trimmed and finely chopped

• 200g/7oz smoked salmon

• 250g/9oz soft goat’s cheese

1. Preheat the oven to 180°C, 350°F, Gas 4.

2. Brush a 25cm/10in flan or quiche tin with melted butter and then lay in the first layer of filo pastry. Brush this with melted butter and lay in the second layer, then brush with more melted butter. Repeat with the filo and butter 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 6-8 sheets of pastry should work. Brush the last layer of pastry with butter, then bake the pastry case in the preheated oven for 8-10 minutes until the filo starts to turn golden and crispy. Remove from the oven and set aside.

3. Gently bend the asparagus spear bases until they snap off – this is the bit that’s too woody to eat – then blanch the spears for 2 minutes in boiling water.

4. Mix the eggs, cream and milk with some salt and black pepper in a jug. Finely chop the parsley and stir through.

5. Layer up the spinach, asparagus and spring onions in the pastry case and tear the smoked salmon over the top. Pour over the egg mixture and top with slices of the goat’s cheese. Very carefully transfer the filled filo pastry case to the oven.

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

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