1tbsp snipped chives, fresh or dried
300g Asda Shortcrust Pastry Mix
200g tenderstem broccoli
3 medium eggs, beaten
200g crème fraîche
100g pack Asda Smoked Salmon, cut into ribbons
HOW TO MAKE:
Stir the chives into the pastry mix, then add about 3tbsp cold water to bring together. Roll out pastry and use to line a 35cm x 12cm rectangular tart tin (or a 20cm round tart tin), leaving the excess pastry hanging over the edge. Cover and chill for at least 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4. Line the pastry case with greaseproof paper and baking beans and bake for 10 minutes. Remove the paper and beans, and bake pastry for a further 5 minutes. Cut away the excess pastry.
Meanwhile, blanch the broccoli in a pan of lightly salted boiling water for 1-2 minutes, uncovered. Refresh in cold water and drain well in a colander. Pat dry on kitchen paper. Whisk the eggs and crème fraîche together with seasoning, then stir in the smoked salmon.
When the pastry case is ready, pour half of the filling in, then arrange the broccoli on top. Add the remaining filling and bake for 15-20 minutes, until lightly golden and just set in the centre.
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