Ingredient:
125 g (4 oz) fine asparagus, cooked, drained, and cut into 3.5 cm (1 ½ in) lengths
100 g (3 ½ oz) smoked salmon, cut into strips
300 g (10 oz) Greek yogurt or full-fat crème fraiche
2 eggs
1 tbsp chopped fresh dill
Black pepper

Shortcrust pastry:
175 g  (6 oz) plain flour
90 g (3 oz) butter
1 large egg, beaten
23 cm (9 in) loose-bottomed fluted flan tin baking beans

Method:
Roll the pastry: tip the flour into a bowl, rub in the butter with your fingertips, then and enough egg to bind to a soft dough. Wrap in cling film and chill for 30 minutes.

Roll out the pastry, and use to line the tin. Prick the pastry with a fork. Line the pastry shell with foil or greaseproof paper, and fill with baking beans (or rice or pasta if you have no beans).

Place the tin on a heated baking tray and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15-20 minutes, removing the foil and beans or the final 10 minutes.

Arrange the asparagus and half of salmon in the pastry shell. Mix the yogurt or crème fraiche, egg, dill, and plenty of pepper, and pour into the shell. Arrange the remaining salmon on top.

Reduce the oven temperature to 180℃ (160℃ fan, Gas 4), and bake for 35 minutes or until golden and set. Serve warm or cold.