Notes:
* Make sure to thoroughly grease the tart tin to prevent the pastry from sticking.
* When rolling out the pastry, sprinkle some flour on the work surface and rolling pin to prevent sticking.
* Resting the pastry in the fridge allows it to relax and helps prevent shrinkage during baking.
* Blind baking the pastry with greaseproof paper and baking beans or rice helps maintain its shape and prevents it from puffing up.
* The grating of the pastry edges after baking adds a neat and professional touch to the tart.
* Feel free to experiment with different herbs and spices according to your taste preferences.
* Serve the tart warm or at room temperature as a delicious main course or as part of a brunch or buffet spread.
* Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
* This recipe can be adapted for individual mini tart tins or made as a larger family-sized tart by adjusting the quantities accordingly.
* Enjoy the delicate balance of flavors between the salmon, asparagus, and aromatic herbs in this delightful tart.
