Smoked salmon and asparagus tart
A crisp pastry case of soft egg custard, smoked salmon and fresh asparagus, lovely warm or cold.
- Time1 hr 10
- LevelMedium
- Costabout £1.18 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Line a 23 cm tart tin with the pastry, prick the base and chill for 15 minutes.
15 min - 2
Line with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, and bake for 5 minutes more until pale golden.
20 min - 3
Blanch the asparagus in boiling water for 2 minutes, drain and cool.
2 min - 4
Whisk the eggs, cream, milk and chives with black pepper.
- 5
Scatter the salmon and cheese in the case, lay the asparagus over and pour in the custard.
- 6
Bake for 25 to 30 minutes until just set with a slight wobble. Cool for 10 minutes before slicing.
27 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.