Tenderstem broccoli & smoked salmon tart

Smoked salmon with cream, broccoli and spring onions - this tart is great for family meals, or let it cool and have it for lunch the next day!

What you need:

• 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

What you do:

1. Preheat the oven to 175°C/350°F/gas mark 4.
2. Cut the Tenderstem® broccoli into pieces, so that each floret end is about 7-8 cm in length. Roughly chop the stalk pieces. Cook all the Tenderstem® broccoli in boiling water for 4 minutes, refresh under cold water and set aside.
3. Mix together the eggs, egg yolks, cream, spring onions and parsley. Season with pepper and a little salt, if liked (the smoked salmon may add enough salt for your taste).
4. Arrange the smoked salmon and the chopped stalk pieces of Tenderstem® broccoli in the baked pastry case. Pour the egg and cream mixture over. Arrange the floret end pieces of Tenderstem® broccoli in the tart like the spokes of a wheel, with the florets around the edge of the tart.
5. Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.
6. Serve the tart with a crisp green salad with a lemony dressing.

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