Salmon Asparagus Tart - cooking recipe

Ingredients

1 cup all-purpose flour + 2 tbsp
1/2 cup Pecorino cheese, grated
1/2 cup cold butter, diced
4 None eggs, 1 egg beaten
3/4 cup heavy cream
1 pinch grated nutmeg
1 tsp dried oregano
1 lb asparagus, trimmed
10.5 oz salmon fillet (skinless), cubed
1 None red chili, deseeded and finely sliced

Preparation

In a food processor, pulse the flour, 1/2 cup Pecorino, butter, beaten egg and a pinch salt until a cohesive dough forms. Cover and chill for 30 mins.
Preheat the oven to 400\u00b0F. Grease a tart pan. For the filling, whisk the heavy cream with 3 eggs and nutmeg and season. Add the remaining Pecorino and the oregano. Set aside.
Next, roll out the pastry and use to line the tart pan. Arrange the asparagus, salmon and chili in the tart shell, cover with the filling, and bake for 30 mins.