Salmon & Asparagus Tart

• For the pastry base:
• 180 grams ground almonds
• 1 tablespoon flax seed
• 1 tablespoon coconut oil
• 1 tablespoon water
• 1 teaspoon olive oil
• 1 piece egg
• For the filling:
• 2 pieces salmon fillets
• 75 grams asparagus
• 100 grams lentils
• 2 pieces eggs
• 75 grams Greek yoghurt
• 1 tablespoon fresh dill
• 1 teaspoon nutmeg
• 1 piece zest from 1/2 lemon
• 1 teaspoon olive oil
• 500 milliliters water
• 1/2 piece red onion
• 100 grams spinach
• 30 grams frozen peas
• 115 milliliters Almond milk, unsweetened
• 2 teaspoons Dijon mustard
• 1 teaspoon black pepper

1. Preheat the oven to 170C/340F.
2. Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
3. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
4. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
5. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
6. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.

pastry, ground almonds, flax seed, coconut oil, water, olive oil, egg, salmon, asparagus, lentils, eggs, yoghurt, fresh dill, nutmeg, lemon, olive oil, red onion, spinach, frozen peas, almond milk, mustard, black pepper

Taken from food52.com/recipes/73337-salmon-asparagus-tart (may not work)