Asparagus and Smoked Salmon Tart

Asparagus and Smoked Salmon Tart

Thank you to Sprouts Farmers' Market for sponsoring this post.

Flip through the pages of one of the glossier food magazines and you’re likely to encounter at least one multi-course dinner menu, a pastry that takes half a day to pull together, or a recipe that requires an ingredient you need Google Earth to track down. Who has the time, I always wonder. Doing the practical job of feeding a family seven days a week doesn’t leave a whole lot of room for lavish meal prep. But the truth is, once in a while, it’s fun to break out something a little more elegant than everyday cooking demands.

Enter today’s Asparagus and Smoked Salmon Tart. Although it’s a bit more involved than I might make for a Monday night, the recipe doesn’t require a culinary degree to get it right (which is good, since I don’t have a culinary degree).
Asparagus and Smoked Salmon Tart

Puff Pastry is Key

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.

Perfect Brunch or Lunch

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.

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Asparagus and Smoked Salmon Tart
5 from 2 votes
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Asparagus and Smoked Salmon Brunch Tart

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.
Course Appetizer, Breakfast
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 as a main dish or 24 appetizer portions
Calories 338 kcal
Author katiemorford

Ingredients

  • 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

Instructions

  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. Meanwhile, beat the chèvre, eggs, chives, and dill with an electric mixer until smooth. Carefully pour the egg mixture over the salmon so that it covers the surface of the pastry.
  4. Snap or trim the tough ends off the asparagus and line them up in a row across the length of the tart. Shower the tart lightly with freshly ground black pepper.
  5. Bake until golden brown, 20 to 25 minutes. If the tart puffs up during baking, just spear it with a little knife to deflate it.
  6. Cut into squares.

Comments

03.31.2017 at 12:30 PM #

Jessica @ Nutritioulicious

This looks so delicious! Love smoked salmon and asparagus together. And of course anything with phyllo and goat cheese is amazing!

03.31.2017 at 12:30 PM #

katiemorford

Good ingredients plus puff pastry … it’s hard to go wrong 🙂

03.31.2017 at 7:36 PM #

Hayley

Katie how long does this cook? I was about to put it in the oven!

03.31.2017 at 7:36 PM #

katiemorford

Hayley…so sorry, just added cooking time. Hope it turned out ok!

04.03.2017 at 8:00 AM #

Lauren Harris-Pincus

I would LOVE this!!!!! How creative and gorgeous!

04.03.2017 at 8:00 AM #

katiemorford

Thanks Lauren. I appreciate that.

04.09.2017 at 9:38 PM #

Maureen

I saw your fabulous recipes in Family Circle and had to find your website. This tart looks wonderful and you are right puff pastry like filo is very forgiving. Will make this very soon.

04.09.2017 at 9:38 PM #

katiemorford

Hi Maureen, Welcome! Thanks for seeking out my site. Hope you like the tart.

05.13.2017 at 8:00 AM #

Stuart

Do you need to make any adjustments to the cooking time if you leave the salmon off?

05.13.2017 at 8:00 AM #

katiemorford

No. Cooking time would be the same.

09.21.2017 at 10:39 PM #

Jude

Thinking of perhaps doing as canapé for daughters wedding.. can it be served cold ?

09.21.2017 at 10:39 PM #

katiemorford

I would serve it room temperature. I feel like if you chill it, the crust might get soft. If you want to make it a day ahead, you could refrigerate it and then put it in the oven just to get the crispiness back.

04.02.2018 at 7:13 PM #

Tom

My wife and I made this for Easter, and it was a huge hit! We doubled the recipe to make sure we’d have enough. Zero leftovers. (Curious if anyone has used more salmon than the recipe calls for. We did about 4 1/2 ounces per tart, and I feel we could have used even more. It felt a little thin in places.) Again, it was amazing. We’ll definitely make it again.

04.02.2018 at 7:13 PM #

katiemorford

So happy to hear that. I think you could up the salmon a bit. The key is that it all lays in a single layer so the egg mixture doesn’t overflow. Hope that helps. Thanks for the comment.

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