Bimi® and smoked salmon tart
Specifications
Prep
10 minutes
Cook
30 minutes
Serves
4
Dietary requirements
- Nut free
- Pescatarian
Method
-
Preheat the oven to 175˚C/350˚F/gas mark 4.
-
Cut the Bimi® into pieces, so that each floret end is about 7-8 cm in length. Roughly chop the stalk pieces. Cook all the Bimi® in boiling water for 4 minutes, refresh under cold water and set aside.
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Mix together the eggs, egg yolks, single cream, spring onions and parsley. Season with pepper and a little salt, if liked (the smoked salmon may add enough salt for your taste).
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Arrange the smoked salmon and the chopped stalk pieces of Bimi® in the baked pastry case. Pour the egg and cream mixture over. Arrange the floret end pieces of Bimi® in the tart like the spokes of a wheel, with the florets around the edge of the tart.
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Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.
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Serve the tart with a crisp green salad with a lemony dressing.