Smoked salmon, asparagus and dill tart

The Lettuce Shop hopes you had a wonderful Christmas. If you are not yet back at work we also hope you are having a refreshing break and are making the most of the downtime. In our busy lives downtime is so essential, and after the busy period that comes before the festive season it's important to use downtime wisely.

Here is a tried and tested easy recipe for you. It contains simple ingredients and is quick to whip up on a summers night to be enjoyed with a lovely summer salad.

Ingredients: (serves 4)

100g smoked salmon, sliced

4 asparagus spears, cut in half and sliced lengthways

2 tbs dill, chopped

4 eggs

185ml cream

Salt and pepper

For crust:

250g unsalted butter, diced, at room temperature

250g plain flour

250g ricotta

Mix the flour and cubed butter together with your fingers to make a crumby consistency. Once crumbs have formed add the ricotta and combine well. Roll pastry out into a disc shape, cover with cling wrap and place into the fridge for 30 minutes.

After 30 minutes take the pastry out of the fridge, roll out on a floured surface, fold into 3 like an envelope and roll out again. You need to make a circular shape at about 10mm thickness. Once rolled out, gently lift the dough with a rolling pin and place into a greased 28cm flan tin. Press into the sides and cut off any excess.

Cover pastry case with greaseproof paper and baking weights or uncooked rice and bake for 12 minutes, crust will reduce down sides of tart tin. Remove baking paper and rice and bake for another 5 minutes.

Combine eggs, cream and dill in a bowl, season with salt and pepper. Place sliced smoked salmon and asparagus in the bottom of the pastry case, top with egg and cream mix. Bake in 180^oC oven for approx 30 minutes or until set and golden colour.

Serve with a crisp, leafy salad.