Simple to make but totally elegant and delicious, for your next special breakfast or brunch, make this gorgeous Smoked Salmon Tart.
Smoked Salmon Tart
*yawn* It’s Linda again from Brunch with Joy and I wish I could turn back time so I could enjoy my trip all over again. I had too much fun and definitely ate too much. From dim sum and noodles to seafood fiesta, I love them all but I must say it’s good to be back home ’cause I missed my comfort foods.
I came back last Monday and didn’t do anything until yesterday. Tuesday was our anniversary so I had an excuse for not doing anything though there’s a pile of laundry sitting in the corner and a home waiting to be cleaned. We normally eat out to celebrate our anniversary but we postponed it because the hubbie has a big test coming up. So this year, we just stayed at home and enjoyed our moment together… a.k.a me telling him all the fun moments I had and both of us planning of our next trip together.
Well, it’s always good to take a break from our daily routine but now it’s time to make something delicious. This smoked salmon morning tart is a fun way to celebrate my coming back home. The ingredients are so simple, the dish is quick to make, and it is a tasty one, for sure!
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Smoked Salmon Tart
A simple but elegant addition to a special breakfast or brunch.
- 1 sheet frozen puff pastry (from a 17.3-ounces package), thawed
- All-purpose flour, for dusting
- 1 pound asparagus, trimmed
- 1 medium red onion, thinly sliced into rings
- 2 Tablespoons olive oil
- Juice from 1/2 lemon
- 5 Tablespoons cream cheese
- 200g (about 7-8 ounces) smoked salmon slices
- 1 Tablespoon chopped fresh dill
- Heat oven to 400°F.
- Roll out the pastry to 1-inch-thick disks on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork.
- Toss the asparagus with 1 tbs olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with ¼ teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let it cool.
- In a pan, cook the onion in 1 tbs olive oil for 5 minutes. Add salt and pepper, set aside to cool.
- Add lemon juice and cream cheese to the mixture.
- Spread the cream cheese mixture over the asparagus base. Add the smoked salmon on top.
- Sprinkle with dill on top and enjoy.