Angela Clutton's Asparagus, Hot-smoked Trout and Pea Shoot Tart Recipe
This is a springtime joy of a tart. At its best when it’s not been out of the oven too long, but also very lovely at room temperature. Serve with new potatoes and perhaps a bowl of dressed leaves.
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Ingredients
- 1 bunch of asparagus, about 250g
- 2 tbsp of olive oil
- 2 whole eggs, plus 2 egg yolks
- 200ml of double cream
- 100ml of whole milk
- 1 1/2 tbsp of horseradish, freshly grated
- 300g of hot-smoked trout
- 4 sprigs of dill
- 1 handful of pea shoots
- salt
- freshly ground black pepper
- 250g of plain flour
- 150g of butter, chilled
- 1 egg yolk
- 1 pinch of salt
- 1 orange
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