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Ingredients

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Tart Case:

  • Flour, all purpose 250 ml
  • Cheese, Cheddar 100 g
  • Water (cold), 2 drops 1 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Butter, melted 250 g

Filling:

  • Asparagusspears, peeled from the head downwards, cut into bite size pieces 200 g
  • Smoked salmon trout (sliced)Norwegian, torn into bite size pieces 30 g
  • Robertsons Paprika
    Robertsons Paprika
    1 g
    Added to cart: Robertsons Paprika
  • Feta cheese 15 g
  • Milk 250 ml
  • Eggs, large (class A) 3 pc

Sundried Tomatoes:

  • Cherry tomatoes (rinsed and halved), cut diagonally 100 g
  • Sugar 1 g
  • Robertsons Mixed Herbs
    Robertsons Mixed Herbs
    1 g
    Added to cart: Robertsons Mixed Herbs
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    3 g
    Added to cart: Robertsons Veggie Seasoning

Preparation

  1. Tart Case:

    • Sift the flour into a large bowl, add the butter, ice water, Robertsons Veggie Seasoning as well as cheddar cheese and run in with your fingertips until the mixture resembles fine breadcrumbs. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill.
    • Spray and cook tartlet mould, and shape dough inside. Chill for a further 5 minutes before shaping again ( must be thin).
    • Blind bake for 15 minutes at 170˚C and remove
  2. Filling:

    • Blanch the asparagus spears in boiling water for 15 seconds with bicarb, drain and set aside.
    • Place salmon, feta, asparagus and Robertsons Paprika into the centre of the tartlet
    • Whisk together eggs and milk. Pour 80ml of mixture ontop of filling.
    • Bake at 180˚C for 15 minutes
  3. Sundried Tomatoes:

    • Mix the Robertsons Veggie Seasoning, Robertsons Mixed Herbs, sugar and cherry tomatoes together. Marinate for half an hour. Turn, cut side down, on a wire rack and place in oven at 100˚C till semi dried ( roughly 1 hour).
    • Serve as an accompaniment with the quiche.