Page 118 - COMING UNSTUCK by Sara tuck

asparagus Perfect li’l spring lunch

combination right here –
& salmon tart new season’s asparagus
nestled up in a pillowy,
cheesy bed of salmon.

Serves 4-6 For the pastry, pulse the flour, butter and parmesan in a food
processor until the mix resembles fine breadcrumbs. Add egg
Pastry: yolk and water and pulse to combine. Tip out onto the bench
1¼ cups plain flour and press together into a dough round – this will take a fair
85g (3 oz) butter, cubed, at room bit of squishing, but stick with it, it will work! Wrap in plastic
temperature wrap and chill in the fridge for just 5 minutes then rest at
¼ cup (25g, 1 oz) grated parmesan room temperature for another 5 minutes. Preheat the oven to
1 egg yolk 180˚C (350˚F). When the pastry has rested, give it a bit more
1 tbsp iced water squishing then roll it out into a rectangle long enough to line
a 35cm x 15cm, (14 in x 6 in) loose-bottomed tart tin. Line the
Filling: base and sides of the pastry with baking paper and fill with
250g (9 oz) cream cheese, at baking beans or raw rice. Cook for 15 minutes, remove baking
room temperature, chopped paper and weights, and continue cooking for a further 10
up a bit minutes while you prepare the filling.
100g (3½ oz) sour cream
½ cup (50g, 1¾ oz) grated Whizz the cream cheese, sour cream, parmesan, eggs, yolk and
parmesan garlic in a food processor with a good pinch of sea salt and
2 eggs a grinding of black pepper. Add the salmon and pulse briefly
1 egg yolk to combine. When the pastry is ready, pour in the filling and top
1 clove garlic, crushed with asparagus. The spears will kind of sink in and you can stick
sea salt & freshly ground pepper other ones on top – it might not look like it's going to work, but
150g (5 oz) smoked salmon, a few layered up is fine. Lower the oven temperature to 170˚C
roughly chopped (340˚F) and cook the tart for 30 minutes until slightly puffed
about 25 thin asparagus spears, and cooked through. Best eaten warm with a wee glass (or two)
ends trimmed of sauvignon blanc.

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