Asparagus and Smoked Salmon Tart

The fanciest part of this whole operation is the puff pastry, which I happily buy at the market rather than make from scratch. Puff pastry offers a big bang for your buck, since it’s very forgiving and results in a buttery, flaky crust every time. You then layer on smoked salmon, which bakes under a filling of eggs whipped with goat cheese, chives, and dill. The crowning touch is a row of asparagus lined up like soldiers across the length of the tart.

This tart is ideal for Easter brunch, Mother’s Day lunch, or other special occasion spring gatherings. You can even cut it into small squares and serve it as an appetizer for an evening party. It’s a terrific way to get busy in the kitchen if you can carve some time out of the practical to get a little bit fancy.

This tart is pretty to look at and delicious to eat, in part thanks to a layer of smoked salmon hiding beneath that row of asparagus. It makes an elegant addition to brunch or lunch, or can be cut into small squares and served as an appetizer. If a little of the egg filling drifts over the edge of the pastry while it cooks, not to worry. Just trim it off once the tart is out of the oven. Serve with a salad of simply dressed lettuces tossed with shaved radishes. If you prefer to downsize this tart, cut the entire recipe in half and roll the pastry into an 8- by 12-inch rectangle.


  • One 14-ounce sheet puff pastry (thawed in the refrigerator for 3 hours)
  • All-purpose flour for rolling out the pastry
  • 4 ounces thinly sliced smoked salmon
  • 4 ounces chèvre (goat cheese), softened to room temperature
  • 3 Sprouts brand large eggs
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped dill
  • 1 large bunch asparagus
  • Freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Lightly flour a 13- by 17-inch piece of parchment paper. Remove puff pastry from the fridge and unfold it onto the parchment. Using a rolling pin, roll it into a 12- by 16-inch rectangle, flouring the top of the pastry as needed. Wet the edges with water and fold over a ¾-inch border. Pinch the dough all along the border, like you would for a pie, so that it is at least ½-inch high (the border needs to be high enough to keep the filling from drifting over the edge). Use the edges of the parchment paper to slide/lift the pastry to a large baking sheet. Lay the smoked salmon completely flat in a single layer along the bottom of the pastry. No overlapping. Put the baking sheet in the fridge to chill the pastry for 10 minutes.
  3. .........................................

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