Servings: 6
Prep Time: 1 hour
Cook Time: 20 min.
Ingredients:
11 oz de Ibores cheese (or Garrotxa)
2 tbsp milk
7 oz butter
1.5 oz cornstarch
2 eggs
7 oz asparagus
7 oz smoked salmon
Pastry:
9 oz flour
1 stick of butter
1.5 oz lard
1 egg
2 tsp water
Salt
Preparation:
To make the pastry, pour the flour onto the work surface and form into a mound. Make a hole in the center and add the butter, lard, egg, water and salt. Knead together then leave to stand for 10 minutes. Roll out the pastry and line a pie dish. Prick with a fork and bake at 350 degrees F. Gently heat together the milk, butter and cheese until melted. Bring to a boil and add the eggs and cornstarch diluted in a little water.
Finely slice the salmon and place on the pastry base. Pour over the cheese mixture and add the cooked asparagus tips. Bake at 375 degrees F for 5 minutes until brown.
Cut into triangles and serve with a garnish of interwoven salmon strips and asparagus.
Recipe courtesy of Spain GourmeTour magazine.
