Scottish Asparagus and Venison Salami Tart

Serves: 6


250g shortcrust pastry

6 slices of Great Glen venison salami taken from a 50g pack, snipped into small pieces

8 fresh asparagus spears, preferably Scottish and in season

3 eggs

250ml fresh double cream

150g mature, Scottish Cheddar cheese, or similar full-flavoured hard cheese, grated

A pinch of sea salt or seaweed flakes


Line a greased 23cm loose-base flan tin with the pastry, place the flan tin on a flat baking sheet and bake blind for 15 minutes at 190°C.

Remove from the oven and brush with the beaten egg. Return to the oven for a further five minutes.
Cut approximately 3cm from the base of each stick of asparagus to remove the tough, woody end and discard. Cut the top 10cm of each stick of asparagus and set aside. Chop the remaining, central piece of the stem into small rounds.

Whisk the eggs and cream together in a measuring jug and season lightly with a pinch of sea salt or seaweed flakes.

When the tart case is baked, remove it from the oven. Scatter the venison pieces and chopped asparagus stem, plus half of the grated cheese over the base. Divide the asparagus tops into two pieces, cutting them down the length of the tip and stem. Lay these like the spokes of a wheel around the tart.

Pour the whisked egg and cream mixture carefully over the contents of the tart right to the edge of the pastry. Sprinkle the remaining grated cheese over the surface.

Return the pastry case to the oven and bake for 30 minutes until well-risen and golden brown.

Recipe by Shirley Spear