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Prepare the pastry by kneading all the ingredients together in a bowl (use disposable gloves). Shape into a ball.
Press the pastry into the tart mould to cover the base and sides.
Trim off any excess with a rigid plactic spatula (not a knife). Prick the base with fork and chill in the fridge.
Preheat the oven to 180°C.
Break the eggs into a bowl and brush the base with unbeaten egg white. Pre cook the pastry for 15 minutes.
Add the milk and cream to the eggs and beat well. Season. Blanch the asparagus in boiling salted water for 3 – 4 minutes to partially cook them. Drain well.
Cut the salmon into small pieces. Cut the Cheddar cheese into small cubes. Place the salmon and cheese in the precooked tart base. Pour in the egg mixture. Sprinkle the grated Gruyère over it and arrange the asparagus like the spokes of a wheel.
Bake for about 35 minutes or until set. When completely cold, turn the flan onto a chopping board covered with a clean tea towel then quickly invert onto a serving plate. Remenber do not cut food directly in the Proflex tart mould.
For savoury tart, it is recommended to brush the tart base with unbeaten egg white to prevent the tart base from softening.