Salmon & Asparagus Tart

photo by hello

- Ready In:
- 30mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 180 g ground almonds
- 1 tablespoon flax seed
- 1 tablespoon coconut oil
- 1 egg
- 1 tablespoon water
- 1 teaspoon olive oil
- 2 salmon fillets
- 9 asparagus spears
- 100 g lentils
- 500 ml water
- 1⁄2 red onion
- 100 g spinach
- 30 g frozen peas
- 2 eggs
- 2 egg whites
- 75 g Greek yogurt
- 115 ml almond milk, unsweetened
- 1 tablespoon fresh dill
- 2 teaspoons Dijon mustard
- 1 teaspoon nutmeg
- 1 teaspoon black pepper
- 1⁄2 lemon, juice
- 1 teaspoon olive oil
directions
- Preheat the oven to 170C/340°F.
- 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.
- 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.
- Bake in the oven for 15 minutes.
- 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.
- 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.
- 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.
- Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- 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.
- When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- 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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RECIPE SUBMITTED BY
hello
United States