Smoked Salmon and Asparagus Tart
This Smoked Salmon and Asparagus Tart combines a flaky puff pastry base with cream cheese, fresh asparagus, and hot-smoked salmon. Ready in just 30 minutes, this quick puff pastry tart is packed with fresh flavors and makes a delicious yet super easy-to-make breakfast, brunch, lunch, or simple weeknight dinner.
I love how this simple pastry tart brings together fresh spring flavors in a dish that’s incredibly easy to make but looks impressive enough for entertaining. It’s a delicious way to make the most of seasonal produce, while stretching a small amount of hot-smoked salmon into several generous servings.
Serve this asparagus puff pastry tart in four generous slices with a simple green salad for lunch, or cut it into smaller pieces as an appetizer for guests. It’s a lovely option for a spring brunch or Easter table, too.
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Smoked Salmon Asparagus Tart
Ingredients
- 1 sheet puff pastry
- 1/4 cup cream cheese softened
- 1 bunch asparagus woody ends trimmed
- 2 tsp olive oil
- 1 garlic clove minced
- 1 tsp lemon zest plus extra to serve
- salt and freshly cracked black pepper
- 3 tsp grated Parmesan
- 1/2 cup hot-smoked salmon
- 1 handful fresh arugula
Instructions
- Preheat the oven to 400F (200C) fan bake. Line a baking sheet with parchment paper.
- Place the puff pastry on the lined baking tray. Score a 1/2 inch (1.5cm) border around the edges, without cutting all the way through, and prick the centre with a fork. Spread the cream cheese mixture inside the pastry border.1 sheet puff pastry, 1/4 cup cream cheese
- Toss the asparagus with olive oil, minced garlic, lemon zest, and season to taste with salt and black pepper. Arrange the asparagus over the cream cheese and add grated parmesan evenly on top.1 bunch asparagus, 2 tsp olive oil, 1 garlic clove, 1 tsp lemon zest, salt and freshly cracked black pepper, 3 tsp grated Parmesan
- Bake for approximately 20-25 minutes, until the pastry is golden, puffed and crisp and the asparagus is tender.
- Flake the hot-smoked salmon over the warm tart. Finish with fresh arugula, extra lemon zest and cracked black pepper. Slice and serve warm or cold.1/2 cup hot-smoked salmon, 1 handful fresh arugula
Notes
Nutrition
Ingredients and substitutions
- Hot-smoked salmon: Adds a rich, smoky flavor. You can also use cold-smoked salmon for a slightly different texture. Add either type after baking, along with the rocket, to keep the topping fresh.
- Asparagus: Fresh green or purple asparagus adds spring flavors and some crunch. Choose thin spears of a similar thickness for even cooking. Trim off the woody ends and pat the asparagus dry after washing. There’s no need to blanch thin spears first; halve thicker stalks lengthwise so they cook through with the pastry.
- Puff pastry: Store-bought puff pastry makes this tart quick and easy to prepare. Use an all-butter puff pastry for the best flavor. If frozen, thaw according to the packet instructions, then keep it in the fridge until you’re ready to assemble. The dough should be easy to unfold but still cold.
- Cream cheese: Creates a rich, creamy base that pairs well with the asparagus and smoked salmon. Use full-fat cream cheese for the best results. Ricotta and whipped feta create a creamy base for the asparagus as well. Drain watery ricotta first so it doesn’t make the pastry soggy.
- Garlic: Fresh minced garlic adds extra flavor. You can use 1/4 tsp of garlic powder if needed.
- Lemon zest: Brightens the tart and balances the richness of the cream cheese and salmon.
- Parmesan: Adds a delicious salty, nutty flavor as the tart bakes.
- Arugula (rocket): Adds freshness and a peppery finish. Substitute baby spinach or microgreens.
More topping ideas
Goat cheese: Swap the cream cheese for soft goat cheese and finish with a drizzle of honey for a sweet and savory combination.
Prosciutto: After baking, replace the smoked salmon with thin slices of prosciutto and shaved Parmesan.
Capers: Scatter capers and finely sliced red onion over the baked tart for a classic smoked salmon flavor combination.
Pesto: Spread a thin layer of basil pesto over the cream cheese before adding the asparagus. Finish with fresh basil and toasted pine nuts.
Spring vegetables: Skip the salmon and add peas, thinly sliced zucchini, and fresh herbs for a colorful veggie version. Use a vegetarian Parmesan alternative if needed. Keep the toppings light so the pastry can crisp up.