29 Sep Asparagus Spring Brunch Tart with Salmon Ribbons and Caviar

Posted at 12:54h in Uncategorised by


Asparagus Spring Brunch Tart with Salmon Ribbons and Caviar
Asparagus Spring Brunch Tart with Salmon Ribbons and Caviar
Print Recipe
Inspiration for this quiche comes from my all time favourite Chef Jamie Oliver - it is packed with spring time vegetables and I have added a decadent twist with some dramatic garnishes - salmon and salmon caviar, radishes and herbs. This is a wonderfully easy recipe can be made a day in advance (recommended) and you can really make it your own with your choice of fresh ingredients and herbs. This dish is absolutely perfect for a weekend brunch served with well chilled Laborie Le Grand Nectar Rosé
Servings Prep Time
6 - 8 45 min
Cook Time
45 - 50 min
Servings Prep Time
6 - 8 45 min
Cook Time
45 - 50 min
Asparagus Spring Brunch Tart with Salmon Ribbons and Caviar
Asparagus Spring Brunch Tart with Salmon Ribbons and Caviar
Print Recipe
Inspiration for this quiche comes from my all time favourite Chef Jamie Oliver - it is packed with spring time vegetables and I have added a decadent twist with some dramatic garnishes - salmon and salmon caviar, radishes and herbs. This is a wonderfully easy recipe can be made a day in advance (recommended) and you can really make it your own with your choice of fresh ingredients and herbs. This dish is absolutely perfect for a weekend brunch served with well chilled Laborie Le Grand Nectar Rosé
Servings Prep Time
6 - 8 45 min
Cook Time
45 - 50 min
Servings Prep Time
6 - 8 45 min
Cook Time
45 - 50 min
Ingredients
  • 1 roll of store bought short crust pastry
  • 150 g asparagus
  • 150 g fresh peas
  • 150 g baby spinach chopped roughly
  • 5 spring onions chopped
  • 250 g of streaky bacon diced
  • 5 large eggs
  • 300 ml heavy cream
  • Handful of chopped fresh chives
  • 1 log of plain goats cheese
  • 200 g smoked salmon or trout ribbons
  • 1 jar of trout or salmon caviar
  • Sliced fresh radishes
  • Green soft herbs like basil, Italian parsley and fennel or dill
Instructions
  1. Set the oven to 180 degrees celsius.
  2. Grease a high rimmed tart tin 4cm x 25 cm really well - roll out the short crust pastry on a floured surface, place tart tin onto pastry and cut a round circle with a sharp knife 5 cm bigger than the base. Line the tin with the pastry and let it rest in the fridge.
  3. Blanch the asparagus and peas for 1 minute in boiling water, scoop out immediately and dunk into an ice bath - let it rest for 5 minutes, remove and pat dry.
  4. Cut the asparagus’ woody bases off, discard and slice up the stems and add to the
  5. Fry the bacon in a pan till golden brown mix with the greens and add the chopped spinach - spoon into the tart casing.
  6. Whisk the eggs and cream together and season with salt and pepper - pour over the greens and garnish with the chopped chives and crumbled goats cheese.
  7. Bake for about 45 to 50 minutes in the pre heated oven - test by gently pressing in the middle - if no egg mixture comes though the top when pressed the tart is ready.
  8. Let it cool for at least an hour - garnish with salmon ribbons, caviar, fresh herbs and sliced radishes.
Notes and tips:
  1. Make the recipe your own by adding your own choice of green vegetables like baby marrow or sugar snap peas as well as any fresh herbs growing in the garden.
  2. Use any mild white cheese even cream cheese if goats cheese is not available.