- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 6-8
- 2 cups flour
- Pinch of salt
- 2/3 cup vegetable shortening
- 2 teaspoons poppy seeds (optional)
- Chilled water, for mixing
- 1, 14.75-ounce can or 2, 7.5-ounce cans red or pink Alaska salmon
- 8 ounces thin asparagus spears, trimmed and halved
- 3.5 ounces goat cheese, sliced or crumbled
- 8 cherry tomatoes, halved
- 3 large eggs
- 1 1/3 cup crème fraîche
- 1 tablespoon chopped fresh chives or parsley
- Freshly ground black pepper, to taste
Step 1 Make the pastry dough
Sift the flour and salt into a large bowl. Rub in the vegetable fat with your fingertips until the mixture resembles fine crumbs. Add the poppy seeds, if using. Stir in just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap in parchment paper and chill for 10-20 minutes.
Step 2 Roll out and pre cook the dough
Preheat the oven to 375F (conventional oven) or 350F (convection). Roll out the pastry dough on a lightly floured surface to line the bottom and sides of a small (7×11”) oblong tart tin. Top pastry with a piece of foil, add a layer of dried beans to bake “blind” (without a filling) for 15 minutes. Remove pan from oven, remove the foil and beans. Reduce the oven temperature to 350F (conventional) or 325F (convection).
Step 3 Prepare the filling and bake tarts
Drain the salmon; remove the skin and bones, if desired. Break into large chunks and arrange on the pastry. Lightly cook the asparagus in boiling water for 2 minutes; rinse with cold water and drain. Arrange asparagus on the pastry along with the goat cheese and cherry tomatoes. Beat together the eggs, crème fraîche and herbs. Season with pepper. Pour mixture over vegetables. Bake for 25-30 minutes, until set. Serve warm or cold.
Cook’s Tip: Try not to handle the pastry too much – it should be kept as cool as possible to give a light, crisp finish.