Chervil and salmon custard tart
Reduced-fat shortcrust pastry
4 tbs, (1⁄4 cup)
¾ cup(s), (185ml)
Canned pink salmon in water, drained
260 g, (Buy 2 x 130g cans), skinless and boneless
1 bunch(es), quartered diagonally
125 g, quartered
Capers, rinsed, drained
- Place a large baking tray in the oven. Preheat oven to 180°C or 160°C fan-forced.
- Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base measurement) loose-based tart tin with pastry. Trim excess pastry. Place pastry case in freezer for 30 minutes or until frozen.
- Line pastry case with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 20 minutes or until light golden. Remove paper and weights and bake for 8–10 minutes or until golden. Set aside to cool.
- Meanwhile, coarsely chop 2 tablespoons chervil. Whisk chopped chervil, eggs and milk in a bowl until combined. Season with salt and pepper.
- Scatter salmon over tart base. Pour over egg mixture. Bake for 25 minutes or until just set.
- Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain. Combine asparagus, tomatoes and juice in a bowl. Top tart with asparagus salad. Serve sprinkled with capers and remaining chervil.