Recipes

(Recipe) Sheet Pan Tart with Asparagus and Smoked Salmon

08
Sep

Who can resist this sheet pan tart? It has a wonderfully crispy crust topped with fresh green asparagus and smoked salmon. It’s so delicious that you could eat it every day.

Why Green Asparagus?

I’m a big fan of green asparagus, though I enjoy white asparagus too. However, green asparagus is easier to prepare since it doesn’t require peeling. Its flavor is also richer compared to white asparagus. Of course, if you prefer white asparagus, you can definitely use it for this tart.

The Dough and Toppings

The tart is enriched with red onion, frozen peas, fresh herbs, and smoked salmon. Importantly, add the smoked salmon after the tart comes out of the oven to avoid drying it out, which would be a pity.

Spreading the Base

Start by spreading crème fraîche over the sheet of puff pastry. It’s preferable to use rectangular puff pastry for ease, although circular puff pastry can also work.

After spreading the crème fraîche, leaving a 1 cm edge, top the tart with asparagus, red onion, and peas. Then, bake in the oven until golden brown and cooked through.

Finally, after letting the tart cool slightly, distribute slices of smoked salmon over the top. Serve immediately while warm or lukewarm to keep the crust crisp.

A recipe by Simone’s Kitchen

(Recipe) Sheet pan Tart with Asparagus & Smoked Salmon

A delicious and easy tart featuring crispy puff pastry and green asparagus.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4 people

Ingredients

1 roll of fresh puff pastry (from the refrigerated section)
100 grams crème fraîche
350 grams green asparagus
1 small red onion
50 grams frozen peas
¼ bunch of chives, finely sliced
¼ bunch of dill, leaves picked
200 grams smoked salmon

Instructions

Preheat the oven to 200°C (392°F).
Roll out the puff pastry on a baking sheet lined with parchment paper. Spread the crème fraîche evenly over the pastry, leaving the edges free. Sprinkle the finely sliced chives over it.
Thaw the frozen peas by rinsing them briefly under warm water and patting them dry.
Slice the red onion into thin rings and distribute them evenly over the pastry. Trim the tough ends from the asparagus and halve them lengthwise, then distribute them along with the peas over the pastry.
Bake the tart in the preheated oven for 20 to 25 minutes.
Once the tart is out of the oven and still warm, layer the smoked salmon over the top and garnish with dill. Serve immediately.