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Salmon, Prawn & Asparagus Tart by Candice Brown

Celebrity recipe

2 Reviews

  • Low Sugar
  • Nut free

About the bake

Who loves quiche? This is essentially a posh version packed full of salmon, king prawns and asparagus. The difference between a quiche and a savoury tart is that a quiche tends to have a bigger ratio of egg to the filling, whilst a tart is the other way around. This is a tart because it's swimming in tasty ingredients and the egg mixture really is to bind it. Thanks to Candice Brown, Great British Bake Off 2016 Champion for the recipe. Need some tips on how to blind bake pastry cases? We've got a golden-oldie from the video archives to help.

135Total Time
1Prep Time
35Bake Time
6Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).

  2. Step 2:

    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.

  3. Step 3:

    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.

  4. Step 4:

    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.

  5. Step 5:

    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.

  6. Step 6:

    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.

  7. Step 7:

    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.

  8. Step 8:

    Leave to cool before trimming off the pastry edges. Finish by snipping some fresh chives over the surface.

Ingredients

  • For the Filling

    • 2x150g Salmon fillet (skinless, pieces)
    • 180g King prawns (raw, peeled and thawed if frozen)
    • 1 tbsp Fresh dill
    • 1/2 tsp Chilli flakes
    • 1 Lemon zest (grated)
    • 200g Fresh asparagus spears
    • 4 Eggs (free range) (separated)
    • 80ml Double cream
    • 50g Gruyere (grated)
    • 100g Parmesan (freshly grated)
    • 1 Eggs (beaten, free range, large, for egg wash)
    • 1 pinch Salt
    • 1 pinch Freshly ground pepper
    • Handful Fresh chives
  • For the Pastry

    • 250g Allinson's Plain White Flour
    • 1 tsp Parsley (dried)
    • 125g Butter (unsalted) (cold, cubed)
    • 2 Egg yolk(s) (free range) (medium)
    • 50ml Water (ice cold)

Utensils

  • Tin foil
  • Baking tray
  • Large mixing bowl
  • Clingfilm
  • Rolling pin
  • Loose bottomed 20 x 24cm rectangular fluted tin
  • Greaseproof paper
  • Baking beans
  • Sharp knife

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