Salami and asparagus tart

    2 hours

    Delicious Mediterranean influenced tart with a salami, asparagus and leek filling encased in a cheesy crust. Nice served at room temperature with salad and new potatoes. Serves 4

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 4 

    • 50g butter at room temperature
    • 110g plain flour
    • 25g grated cheese
    • pinch salt
    • good pinch dried mixed herbs (optional)
    • approx 1 - 1.5 tabs very cold water
    • 8 thin slices salami
    • 10 asparagus stalks (woody ends snapped off)
    • 1 small leek, finely sliced
    • knob butter
    • 1/2 tabs olive oil
    • seasoning to taste
    • 2 eggs, beaten
    • 284ml tub single cream
    • 40g grated cheese

    Prep:20min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Begin my making the pastry case.
    2. On a clean surface rub the flour and butter together lightly. Add a pinch of salt along with the cheese. Add enough of the cold water to make a soft smooth dough. Form into a ball, wrap in film and place in the fridge for 30 mins.
    3. Pre-heat the oven to 180 degrees with a baking sheet placed in the oven to heat.
    4. Meanwhile, in a fry pan add the butter and oil for the filling. When melted add the leek , 6 trimmed whole asparagus, finely slice the remaining 4 diced asparagus and add also. Cook together slowly for 10-12 mins. Remove from the heat.
    5. Carefully remove the 6 whole asparagus and set aside.
    6. Remove the pastry from the fridge, roll out to fit your flan dish, Gently push down into the base and sides. Prick the base all over with a fork.
    7. Place the flan dish on the baking sheet and cook for 20 mins.
    8. Remove and brush the base with a little of the beaten egg from the filling ingredients. Place back in the oven for a further 5 mins.
    9. Meanwhile beat the cream into the eggs, add the seasoning and cheese. Mix well.
    10. Cut the sides off 6 of the salami slices and place the trimmings to the side. Roll a trimmed salami slice around an asparagus stalk. Repeat with the remaining whole asparagus. Dice the remaining salami slices and trimmings.
    11. Remove the pastry dish from the oven. Spoon the leek and asparagus filling into the dish along with the diced salami. Spread out gently and evenly.
    12. Lay the 6 asparagus/salami rolls on top. Pour over the filling.
    13. Place back in the oven and cook for 30-40 mins or until the filling is set and browned on top.
    14. Remove from the oven and cool. Nice served at room temperature.


    Use a medium sized flan dish. If making in advance, once cooled down, cover and place in the fridge. Remove from the fridge 30 mins before eating.

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