Bimi® and smoked salmon tart

Bimi® and smoked salmon tart



10 minutes


30 minutes



Dietary requirements

  • Nut free
  • Pescatarian


  1. Preheat the oven to 175˚C/350˚F/gas mark 4.

  2. Cut the Bimi® into pieces, so that each floret end is about 7-8 cm in length. Roughly chop the stalk pieces. Cook all the Bimi® in boiling water for 4 minutes, refresh under cold water and set aside.

  3. Mix together the eggs, egg yolks, single cream, spring onions and parsley. Season with pepper and a little salt, if liked (the smoked salmon may add enough salt for your taste).

  4. Arrange the smoked salmon and the chopped stalk pieces of Bimi® in the baked pastry case. Pour the egg and cream mixture over. Arrange the floret end pieces of Bimi® in the tart like the spokes of a wheel, with the florets around the edge of the tart.

  5. Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.

  6. Serve the tart with a crisp green salad with a lemony dressing.