salmon & asparagus tart

Name: Salmon & Asparagus Tart
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: UK/Ireland
Ingredients: ## FOR THE PASTRY BASE:; 180 gram(s) ground almonds; 1 tablespoon(s) flax seed; 1 tablespoon(s) coconut oil; 1 - egg; 1 tablespoon(s) water; 1 teaspoon(s) olive oil; ## FOR THE FILLING:; 2 - salmon fillets; 9 - spears/75g asparagus; 100 gram(s) lentils; 500 milliliter(s) water; 1/2 - red onion; 100 gram(s) spinach; 30 gram(s) frozen peas; 2 - eggs; 2 - egg whites; 75 gram(s) greek yogurt; 115 milliliter(s) almond milk, unsweetened; 1 tablespoon(s) fresh dill; 2 teaspoon(s) dijon mustard; 1 teaspoon(s) nutmeg; 1 teaspoon(s) black pepper; - zest from ½ lemon; 1 teaspoon(s) olive oil

11 Pinches 2 Photos

Shy Strawberry

London

Updated on Sep 26, 2017

We’ve created this recipe for Fertility Road magazine so it’s full of fertility boosting ingredients. It’s high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we’ve used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

FOR THE PASTRY BASE:
180 grams ground almonds
1 tablespoon flax seed
1 tablespoon coconut oil
1 - egg
1 tablespoon water
1 teaspoon olive oil
FOR THE FILLING:
2 - salmon fillets
9 - spears/75g asparagus
100 grams lentils
500 milliliters water
1/2 - red onion
100 grams spinach
30 grams frozen peas
2 - eggs
2 - egg whites
75 grams greek yogurt
115 milliliters almond milk, unsweetened
1 tablespoon fresh dill
2 teaspoons dijon mustard
1 teaspoon nutmeg
1 teaspoon black pepper
- zest from ½ lemon
1 teaspoon olive oil

How To Make salmon & asparagus tart

Step 1

Preheat the oven to 170C/340F.

Step 2

Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
Step 3

Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
Step 4

Bake in the oven for 15 minutes.
Step 5

Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
Step 6

Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
Step 7

Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
Step 8

Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
Step 9

Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
Step 10

When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
Step 11

Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
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