Asparagus and salmon tart Recipe

Defrost 450g store bought puff pastry, then roll out into a 30 x 40 cm shape.

On all sides cut off 1,5 cm strips

Beat an egg and brush the whole surface, then 'glue' the 1,5 cm strips back on the edges to make a border. Brush them with the last of the beaten egg

Softly fry a minced shallot in a tbsp olive oil in a sauce pan, then add 150g frozen  green peas. Season with salt, pepper and the zest and juice of 1/2 lemon 

Use the stick blender to make a coarse puree

Cut off the bottom 3 cm from 400g green asparagus, halve them lengthwise and panfry them for about 4-5 mins, they should have a little bite left

Mix 120 ml crème fraîche with the zest of a lime and the juice of 1/4 lime

Pre heat the oven to 220°C

Transfer the puff pastry to a baking sheet, covered with parchment paper.

Use a fork to make holes in the bottom, then bake 20 mins

Take out and cool a bit

Then spoon small heaps of the créme fraîche and the pea puree all over the tart, followed by the asparagus

Finally add 200g smoked salmon and finish with dill tops. Feeds 4.

(Recipe by Sake Slootweg)

from simple food, looking good
Asparagus and salmon tart Recipe