Ingredients

Pastry:

• 175g (6oz) plain flour
• Pinch of salt
• 40g (1 1/2oz) chilled butter or margarine, cut into small pieces
• 40g (1 1/2oz) chilled white vegetable fat, cut into small pieces
• 2-3 tbsp chilled water

Filling:

• 110g (4oz) asparagus spears, trimmed
• 110g (4oz) smoked salmon, torn into pieces
• 12 cherry tomatoes
• 100ml (3 ½ fl oz) milk
• 2 large eggs
• 200g tub low fat soft cheese with garlic and herbs
• Salt and freshly ground black pepper

Tools

• Kitchen Machine
• Kenwood Chef K Beater
• Kenwood Bowl

Method

1. Place the flour, salt, butter or margarine and vegetable fat in the Kenwood Bowl. Using the K Beater at speed 2, mix until it resembles fine breadcrumbs.
2. Whilst the K Beater is turning, sprinkle the water into the bowl a spoonful at a time, until the mixture forms a dough. Turn the dough onto a lightly floured surface and knead lightly to form a ball. Wrap and chill for 20 minutes.
3. Roll out the dough on a lightly floured surface and use to line a 35 x 10 (14 x 4 inch) oblong or 23cm (9 inch) round flan tin. Prick the surface with a fork. Line with foil or greaseproof paper and baking beans and chill for 10 minutes.
4. Preheat the oven to 200°C/fan oven 180°C/Gas 6. Bake the flan “blind” (without its filling) for 10 minutes, then remove the foil or paper and beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas 4.
5. Meanwhile, lightly cook the asparagus spears for 4-5 minutes. Rinse with cold water and drain well. Arrange in the tart with the pieces of smoked salmon and cherry tomatoes.
6. Beat together the milk, eggs and soft cheese. Season. Carefully pour into the tart. Bake for a further 20-25 minutes, or until set and golden brown. Cool slightly, then slice and serve.

Cook’s tip: Why not make double the quantity of pastry, then you can chill half to use within a couple of days. 

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