Candice Brown’s goat’s cheese, smoked salmon and asparagus filo tart

Method

1. Heat the oven to 160°C fan/gas 4. Brush the flan or quiche tin with melted butter, then line with a sheet of filo. Brush this with more melted butter, then add the second layer, offset slightly so it covers an exposed side of the tin. Repeat this brushing and layering process until there are no gaps in the pastry, the tin is covered and you have lots of lovely jagged edges sticking up. Brush the last layer of pastry with butter and bake for 8-10 minutes until golden and crisp. Set aside.
2. Snap off and discard any woody ends from the asparagus. Fill a small pan with boiling water, cook for 2 minutes, then drain.
3. Whisk the eggs, cream, milk and a pinch of salt and pepper together in a large jug. Finely chop the parsley, then stir it in.
4. Layer up the spinach, spring onions and asparagus in the pastry case, then tear the smoked salmon over the top. Pour in the egg mixture, then top with thick slices of the goat’s cheese. Very carefully transfer the filled filo pastry case to the oven.
5. Bake for 30-35 minutes until the egg is just set with a slight wobble and the filo is golden brown (if it starts to catch, cover it with foil). Serve warm or at room temperature with a salad.