Salmon Asparagus Tart

Name: Salmon Asparagus Tart
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g pecorino cheese; 150 g Flour; 7-10 Tbsp Salt; 100 g cold butter; 4 Eggs (size M); 500 g green asparagus; 300 g Salmon fillet without skin; 1 chili pepper; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON dried oregano

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g pecorino cheese
150 g Flour
7-10 Tbsp Salt
100 g cold butter
4 Eggs (size M)
500 g green asparagus
300 g Salmon fillet without skin
1 chili pepper
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TEASPOON dried oregano

Directions

1
Grate the pecorino finely. Quickly mix flour, half of the pecorino, 1/2 teaspoon salt, butter in pieces and 1 egg to a smooth dough. Cover and chill for approx. 30 minutes.
2
Wash the asparagus, dab dry, cut off the woody ends. Cut the asparagus a little smaller. Wash the salmon, dab dry and cut into pieces. Wash, clean and chop the chilli pepper. Mix cream and 3 eggs. Season with salt, pepper and nutmeg.
3
Stir in the rest pecorino and oregano. Roll out the dough. Spread asparagus, salmon and chilli pepper on top. Add egg cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes