Ok friends, today we come to the real star of the asparagus season: Asparagus tart with salmon and puff pastry .
We are talking about golden-brown, crispy puff pastry, spread with cool herb creme fraiche and topped with as much white asparagus. In addition there are spicy smoked salmon, lemon and even more creme fraiche with parsley on top.
Easy and filling and spicy and lemony and so incredibly good that you do not want to eat the rest of the asparagus season any other way.
Ok ma friends. Buck on white asparagus in absolute best form? Then let’s get started.
Asparagus tart with salmon and puff pastry – Here’s how it works
For the tart you take care of the white asparagus first. If you are a bastard, have the asparagus peeled directly on the market or in the big grocery store. All others (including me) now have to get started with the peeler. And yes, peeling asparagus is really not such a horny job. But I’ll tell you, this tart is worth the little bit of work!
Asparagus ready? Perfect, then you put the white sticks fast in the saucepan and cook them for 5 minutes. Meanwhile, you take care of the puff pastry by scratching a 1 cm wide edge around with a knife. Next, mix cream, fraiche, herbs and salt and pepper and spread the whole on the puff pastry. Now you just have to arrange the drained asparagus on the puff pastry and bake the tart for 30-35 min.
If your asparagus tart looks perfectly golden brown and crispy, then the real highlight is salmon. Following the motto Much helps a lot you can calmly bang on it. In addition a few nonsense (is that the correct majority of nuggets? Tips very much in the comments!) Creme fraiche, some lemon and watercress and your decadent good dinner is ready.
I hope you will love this recipe!
Asparagus tart with salmon and puff pastry is:
- Super easy.
- Packed with white asparagus, smoked salmon and cool herb creme fraiche.
- A deluxe dinner, which also happens during the week.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Asparagus tart with salmon and puff pastry
package puff pastry
- Optional cress or more herbs for decoration
- salt and pepper
Oven Preheat to 200 degrees upper-lower heat.
Peel asparagus, remove woody ends and cook for 5 min in a large pot.
In the meantime, mix cream fraiche, parsley and dill, season with salt and pepper.
Roll out the puff pastry on a baking tray lined with parchment paper and carefully scrape a 1 cm wide edge around with a knife. Spread 3 large tablespoons of cream on the inner dough. Arrange the dripped asparagus alternately with the heads pointing up and down on the dough. Tarte bake for 30-35 minutes until golden brown.
Hot with smoked salmon, the remaining creme fraiche and to taste cress or dill.
The tart also tastes great and can be warmed up again.