Hot-smoked salmon and asparagus tart
- April 2018
- Serves 4
- Hands-on time 10 min, oven time 25 min
This stunning smoked salmon and cream cheese tart is a cinch to make yet ever so impressive. Serve with a watercress and rocket salad for a light lunch or dinner.
- 43.4g (18.9g saturated)
- 32g (3.9g sugars)
- 320g sheet of ready-rolled all-butter puff pastry
- 180g pack of full-fat cream cheese
- 4 tbsp good quality fresh pesto
- Pinch of sea salt flakes
- 100g fine asparagus spears
- Olive oil
- 100g peas
- 150g hot-smoked salmon
- Handful of watercress
- Heat the oven to 200°C/180°C fan/gas 6. Unroll the puff pastry on its paper and put on a baking tray. Spoon all of the cream cheese into a mixing bowl, stir a little to soften, then gently stir in the fresh pesto and a pinch of sea salt flakes until well marbled.
- Brush the asparagus spears with a little olive oil. Using the tip of a small sharp knife, score a border 1.5cm from the edge of the pastry. Spread the cream cheese mixture inside the border. Top with the asparagus, peas (defrosted if frozen) and bake on the middle shelf of the oven for 20 minutes until the edges of the tart are golden brown and puffed up.
- Remove from the oven and flake over the hot-smoked salmon, then return to the oven to bake for a further 5 minutes. Top with a handful of watercress and drizzle over a little extra pesto to serve.
The tart can be made a few hours ahead and served at room temperature or gently warmed in a low oven for 10 minutes to serve.
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