Smoked Salmon And Asparagus Tart Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Roll out the puff pastry on a lightly floured surface and transfer it to the prepared baking sheet.
• STEP 3.In a small bowl, mix together the cream cheese, sour cream, dill, lemon juice, salt, and pepper.
• STEP 4.Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.
• STEP 5.Arrange the smoked salmon slices and asparagus spears on top of the cream cheese mixture.
• STEP 6.Brush the edges of the puff pastry with beaten egg to create a golden crust.
• STEP 7.Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
• STEP 8.Remove from the oven and let it cool slightly before serving.
• STEP 9.Garnish with additional dill and lemon zest, if desired.
• STEP 10.Serve the smoked salmon and asparagus tart warm or at room temperature.

Cooking Tips

• Make sure to thaw the puff pastry according to the package instructions before using.
• You can use fresh or frozen asparagus for this recipe. If using frozen, make sure to thaw and pat dry before using.
• Feel free to add other toppings such as capers, red onion slices, or grated cheese for extra flavor.
• If you prefer a crispier crust, you can blind bake the puff pastry before adding the toppings.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• This smoked salmon and asparagus tart is best served fresh, but leftovers can be enjoyed cold or reheated.
• To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Serve the tart as a main dish with a side salad, or cut it into smaller pieces for an appetizer or party snack.