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Trendy Tenderstem is the talk of the town
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Tenderstem® broccoli and smoked salmon tart
Serves 4
Ingredients:
1 x 20cm baked shortcrust pastry case
150g Tenderstem® broccoli (8-9 spears)
2 medium eggs
2 medium egg yolks
1 x 142ml carton single cream
4 spring onions, finely sliced
small handful of flat leaf parsley, chopped
125g smoked salmon, chopped
salt and pepper
Method:
- Preheat the oven to 175C/350F/gas mark 4.
- Cut the Tenderstem® into pieces, so that each floret end is about 7-8cm in length. Roughly chop the stalk pieces. Cook all the Tenderstem® in boiling water for 4 minutes, refresh under cold water and set aside.
- Mix together the eggs, egg yolks, cream, spring onions and parsley. Season with pepper and a little salt if required (the smoked salmon may add enough salt for your taste).
- Arrange the smoked salmon and the chopped stalk pieces of Tenderstem® in the baked pastry case. Pour the egg and cream mixture over. Arrange the floret end pieces of Tenderstem® in the tart like the spokes of a wheel, with the florets around the edge of the tart.
- Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.
- Serve the tart with a crisp green salad with a lemony dressing.
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