Date posted: 02/02/2018

Salmon asparagus tart

  • Serves 10
Votes: 0 Average: 0


Everyday Favourites shortcrust pastry mix 160g
Everyday Favourites extended life vegetable oil 10ml
Everyday Favourites raw Scottish salmon portions (skinless) 100g
Fontinella asparagus spears 20g
Philadelphia 50g
Everyday Favourites free range medium eggs 50g
Everyday Favourites UHT dairy whipping cream 100ml


  1. Make the pastry as per manufacturer’s instructions, then roll out and cut into 10 rounds.
  2. Place into a small muffin tin, then line with parchment paper and fill with flour and blind bake. Then allow to cool.
  3. Heat the oil in a pan and then add the onions and cook until tender. Dice the salmon and add to the pan and fold through.
  4. Slice the asparagus and add to the pan along with the cheese, egg, and cream and mix well.
  5. Spoon the mixture into the pastry cases and bake on 180°C until golden brown.
Back to Top