June 02, 2013

Tart with asparagus and smoked salmon

In Country Living May 2013 issue I located this recipe on tart with asparagus and smoked salmon, which looked very tasteful on the picture in the magazine. My only concern was the use of salmon, as I have been feed too much salmon during various air travelling. Well, I decided to test the recipe out.

The only change, which I did to this recipe was to make one big pie instead of several smaller pies. Therefore I have also increased the baking time in the oven.

Tart with asparagus and smoked salmon a la Country Living:  - 1 big pie
  •          1 roll of ready-to-use pie dough
  •          400-500 g asparagus – chopped into smaller pieces
  •          60 g Brie cheese, rind removed
  •          300 g dairy cream with 9-18% fat
  •          2 eggs
  •         1 tablespoon dill – chopped
  •         175-200 g smoked salmon – chopped
  1. Heat the (conventional) oven to 200'C
  2. Place the pie dough in the pie form, cover the top of the dough with baking paper and place ceramic baking beans on top.
  3. Start by baking the dough with baking beans at 200'C for 12-15 minutes.
  4. Take the pie form out of the oven, remove the baking beans and bake the dough for another 4-5 minutes.
  5. Reduce the oven temperature to 180'C.
  6. While you bake the dough, you should prepare the rest of the tart filling.
  7. Pour boiling water over the asparagus pieces.
  8. Cut the cheese into smaller pieces and mix them into the cream until they are homogeneous.
  9. Afterwards add into egg and dill. Season with salt and pepper.
  10. Fill the asparagus and smoked salmon pieces into the pie form with the baked dough.
  11. Fill the cream-mass into the form as well.
  12. Bake the tart at 180'C for 50-60 minutes, until the tart is golden brow.

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