If you’re looking for an elegant yet surprisingly simple dish that’s perfect for brunch or a light dinner, this Smoked Salmon and Asparagus Tart is exactly what you need. I’ve combined buttery puff pastry with fresh asparagus and premium smoked salmon to create a dish that looks and tastes like it came from a high-end café. The best part? It’s much easier to make than you might think!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 2 tablespoons fresh dill, chopped
- 1 lemon, zested
- 2 cloves garlic, minced
- 1 bunch fresh asparagus, woody ends trimmed
- 8 oz smoked salmon
- 2 tablespoons olive oil
- 1 egg (for egg wash)
- Salt and black pepper to taste
- Optional: capers and red onion for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Score a 1-inch border around the edges without cutting all the way through.
- Mix the softened cream cheese with dill, lemon zest, garlic, salt, and pepper until well combined.
- Spread the cream cheese mixture evenly within the scored border of the pastry.
- Arrange the asparagus spears in a single layer over the cream cheese mixture.
- Brush the asparagus with olive oil and season with salt and pepper.
- Brush the pastry border with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
- Let cool for 5 minutes, then layer the smoked salmon over the asparagus.
- Garnish with extra dill, capers, and thinly sliced red onion if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8 as an appetizer, 4 as a main course
Recipe Notes
Here are some helpful tips to ensure your tart turns out perfectly:
- Make sure your puff pastry is completely thawed but still cold when working with it.
- If your asparagus spears are thick, consider blanching them briefly before adding to the tart.
- Don’t add the smoked salmon until after baking – it’s best served fresh and cold.
- The cream cheese mixture can be prepared up to 24 hours in advance.
- For the best results, use thin to medium-thickness asparagus spears.
- If you can’t find fresh dill, you can use 2 teaspoons of dried dill instead.
This tart is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just note that the pastry won’t stay as crispy. I recommend serving it slightly warm or at room temperature for the best texture and flavor combination.
Smoked Salmon and Asparagus Tart
Ingredients
- 1 sheet frozen puff pastry thawed
- 8 oz cream cheese softened
- 2 tablespoons fresh dill chopped
- 1 lemon zested
- 2 cloves garlic minced
- 1 bunch fresh asparagus woody ends trimmed
- 8 oz smoked salmon
- 2 tablespoons olive oil
- 1 egg for egg wash
- Salt and black pepper to taste
- Optional: capers and red onion for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Score a 1-inch border around the edges without cutting all the way through.
- Mix the softened cream cheese with dill, lemon zest, garlic, salt, and pepper until well combined.
- Spread the cream cheese mixture evenly within the scored border of the pastry.
- Arrange the asparagus spears in a single layer over the cream cheese mixture.
- Brush the asparagus with olive oil and season with salt and pepper.
- Brush the pastry border with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
- Let cool for 5 minutes, then layer the smoked salmon over the asparagus.
- Garnish with extra dill, capers, and thinly sliced red onion if desired.
