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 Time30minutes
Cook Time25minutes
Total Time55minutes
Servings8as a main dish or 24 appetizer portions
Calories338kcal
AuthorKatie Morford
Ingredients
One 14-ounce sheet puff pastry(thawed in the refrigerator for 3 hours)
All-purpose flour for rolling out the pastry
4ouncesthinly sliced smoked salmon
4ounceschèvre(goat cheese), softened to room temperature
3Sprouts brand large eggs
2tablespoonsfinely chopped fresh chives
1tablespoonfinely chopped dill
1large bunch asparagus
Freshly ground black pepper
Instructions
Preheat oven to 400 degrees.
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.
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.
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.
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.