This recipe for asparagus with smoked salmon is the perfect spring tart! Puff pastry makes for an easy crust while fresh dill, cool creme fraiche, asparagus and smoked salmon make a unique yet flavorful topping!
You know those magazine pictures where the woman is holding up a giant roast on a platter? She is beaming and grinning from ear to ear because she is so insanely proud of that one particular dish? That’s sort of how I felt with this tart…proud. I do that often. Each time I entertain there is at least one dish where I eagerly await everyone’s reactions. I serve it up thinking “this is going to be the dish that brings down the house”. There is always one dish that I hope gets the most compliments.
This Easter I’m sure I’ll be proud of my Bird’s Nest Cake and my lamb roast, but it’s this easy recipe for asparagus and smoked salmon tart that I’ll want to show off! This is the kind of dish that makes an entrance. It is stunning and elegant but simplistic and rustic. It’s stylish yet attainable.
The crust of my tart is none other than puff pastry. Puff pastry is so easy to work with and it always tastes perfect. I used both sheets to make one long tart. My topping starts with creme fraiche. I found this in the gourmet cheese section of my local grocery store. It has the consistency of sour cream but does not have the same tang. Sour cream is a good substitute, but I would use the full fat. A little Dijon mustard and garlic complete the topping. From there, the “decorating” is up to you! I arranged my cooked asparagus and my smoked salmon as I pleased and sprinkled fresh dill over the entire thing.
This tart is delicate and sophisticated enough for Mother’s Day, a spring brunch or tea party!
Recipe for Asparagus and Smoked Salmon Tart
Puff pastry is topped with a simple cream spread, fresh asparagus, and smoked salmon!
- 1 box puff pastry
- 1 egg
- 4 oz creme fraiche
- 2 cloves minced garlic
- 2 tablespoons Dijon mustard
- ½ lb asparagus, cooked
- 4 oz smoked salmon
- 1 tablespoon chopped fresh dill
Preheat oven to 350. Arrange both sheets of puff pastry on a baking sheet lined with parchment paper; pressing sheets together to meet. Pierce pastry with a fork. Fold edges towards the center and brush edges with egg yolk. Bake for 20 minutes, or until golden. Remove from the oven and gently press down the center.
In a small bowl, combine creme fraiche, garlic, and mustard. Carefully spread mixture over the center of the pastry. Line asparagus over the cream mixture. Arrange salmon over the asparagus; sprinkle pastry with fresh dill