White Asparagus & Smoked Salmon Tart
with puff pastry | to share
Tags:
Recipe
Allergens:
Fish
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
120 g
Smoked salmon
(Contains Fish)
1 roll(s)
Puff pastry
(Contains Wheat May be present Milk)
500 g
White asparagus
100 g
Organic crème fraîche
(Contains Milk)
10 g
Fresh flat leaf parsley
(May be present Celery)
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3725 kJ
Calories890 kcal
Fat58.1 g
Saturated Fat30.5 g
Carbohydrate63.8 g
Sugar6.3 g
Dietary Fiber9 g
Protein25.8 g
Salt1.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Large pan or asparagus pan
•Baking Sheet with Baking Paper
•Paper Towel
Cooking Steps
1
- Peel the asparagus and trim off the tough ends. In a large pot or asparagus pan, bring plenty of water to a boil and cook the asparagus for 4 - 5 minutes, until slightly tender. Drain and set aside.
- Finely chop the parsley.
- Add the crème fraîche to a bowl and mix with the parsley. Season to taste with salt and pepper.
- Tear or pull apart the salmon into smaller pieces.
2
- Pat the asparagus dry with kitchen paper.
- Roll out the puff pastry and transfer to a parchment-lined baking sheet.
- Use a sharp knife to score a 1.5cm border from the edge of the pastry, being careful not to cut it all the way through.
- Spread the crème fraîche over the pastry while making sure not to cover the outlined border.
- Arrange the white asparagus and smoked salmon over the pastry.
3
- Bake the tart for 25 - 30 minutes, or until the pastry is golden and cooked through.
- Remove from the oven and allow to cool slightly.
- Transfer to a serving platter.