Looking for a show-stopping dish that will impress your guests without keeping you in the kitchen all day? Look no further than the Asparagus and Smoked Salmon Tart! This elegant French-inspired recipe combines the delicate flavors of fresh asparagus and rich smoked salmon, all nestled in a buttery puff pastry shell. Perfect for brunch, lunch, or even a light dinner, this tart is not only a feast for the eyes but also a delightful treat for the palate. With just 45 minutes from start to finish, you can serve up a gourmet dish that will leave everyone asking for seconds! Ready to elevate your cooking game? Let’s dive into the delicious details!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 sheet puff pastry
- 1 bunch asparagus, trimmed
- 4 ounces smoked salmon
- 1/2 cup cream cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the puff pastry cooks evenly and becomes golden brown.
- On a lightly floured surface, roll out the sheet of puff pastry to fit a tart pan. You want the pastry to be about 1/8 inch thick. Transfer it to the tart pan and press it into the bottom and sides. Trim any excess pastry hanging over the edges.
- Prick the bottom of the pastry with a fork to prevent it from puffing up during baking. Place the tart shell in the refrigerator to chill while you prepare the filling.
- Bring a pot of salted water to a boil. Add the trimmed asparagus and blanch for about 2-3 minutes until bright green and tender-crisp. Drain the asparagus and immediately plunge it into a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a mixing bowl, combine the cream cheese and lemon juice. Use a fork or a hand mixer to blend until smooth and creamy. Season with salt and pepper to taste.
- Spread the cream cheese mixture evenly over the bottom of the chilled tart shell, ensuring it covers the entire base.
- Layer the smoked salmon evenly over the cream cheese mixture. You can tear the salmon into smaller pieces if desired for easier distribution.
- Arrange the blanched asparagus on top of the smoked salmon, placing them in a decorative pattern if you like.
- Place the tart in the preheated oven and bake for about 20-25 minutes, or until the pastry is golden brown and crispy.
- Once baked, remove the tart from the oven and let it cool for a few minutes before slicing.
- Serve warm or at room temperature, garnished with additional lemon wedges or fresh herbs if desired. Enjoy your Asparagus and Smoked Salmon Tart!
Tips
- Perfect Puff Pastry: Make sure your puff pastry is chilled before working with it. This will help it rise beautifully and achieve that flaky texture we all love.
- Blanching Asparagus: To retain the vibrant green color and crispness of the asparagus, don’t skip the ice bath after blanching. This step halts the cooking process and keeps your veggies looking fresh.
- Cream Cheese Mixture: For a smoother cream cheese filling, let the cream cheese sit at room temperature for about 15 minutes before mixing. This will make it easier to blend and result in a creamier texture.
- Salmon Layering: Don’t hesitate to tear the smoked salmon into smaller pieces. This will make it easier to distribute evenly over the cream cheese and enhance the overall flavor in every bite.
- Garnishing: For an extra touch of elegance, consider garnishing your tart with fresh herbs like dill or chives, or serve it with lemon wedges for a zesty kick.
- Serving Temperature: This tart can be enjoyed warm or at room temperature, making it a versatile dish for any occasion.
- Storage: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.With these tips, you’ll be well on your way to creating a stunning Asparagus and Smoked Salmon Tart that will wow your family and friends!
Nutrition Facts
Calories: 292kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
