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Salmon and broccoli mini tart

I had some pastry left over from the asparagus and Parma ham tart so made 2 savoury tart cases from it, cooked them and froze them. I then filled and baked these whilst frozen and they turned out really well!

The filling was made from the egg yolks leftover from the meringues mixed with double cream, a little parmesan and white pepper, hot smoked salmon, broccolli and dill.

I’m really happy with these – so delicious and another no waste meal!

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Asparagus, prosciutto and pecorino tart

Week 3, session 2

The pastry for this recipe is so short and crispy. It’s great! The filling is rather rich though but I loved making this and will try this again with diffent fillings.

I’m excited about thinking about the possibilities – roasted med veg and feta; asparagus and smoked salmon; mushroom, broccoli and stilton…

What I learnt from this session is that you can add chopped up herbs to the pastry before bringing it together. It makes all the difference and I’m going to test my flavour pairing skills by matching herbs with fillings.

Will need to have a short (pun unintentional) pastry break first though for the sake of my waistline and arteries 😬