Smoked Salmon and Asparagus Tart
An elegant yet surprisingly simple dish that's perfect for brunch or a light dinner, combining buttery puff pastry with fresh asparagus and premium smoked salmon.
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.