Salmon Asparagus Tart

• 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

1. 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.
2. Preheat the oven to 400u0b0F. 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.
3. 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.

flour , pecorino cheese, cold butter, eggs, heavy cream, nutmeg, oregano, salmon fillet, red chili

Taken from recipes-plus.com/api/v2.0/recipes/18278 (may not work)