Smoked Salmon & Asparagus Tart

Prep Time	25 minutes
Baking Time	35 minutes
Baking Pan	Rose Gold Quiche & Tart Pan 24cm
Serves	6 - 8

Celebrate Easter with Ismat Awan’s Smoked Salmon & Asparagus Tart—a crispy puff pastry base, creamy herbed filling, and delicate smoked salmon, perfect for a festive brunch or lunch.

Ingredients

Pastry:

1 x 400g Careme shortcrust pastry

Filling:

4 eggs, room temperature
½ tsp salt
½ tsp pepper
100g sour cream, room temperature
100g cream cheese, room temperature
80ml thickened cream
2 tbsp dill, finely chopped
1 tbsp chives, finely chopped
50g grated parmesan cheese
1 bunch asparagus (about 8-10 spears), blanched and ½ chopped and ½ cut lengthwise
200g smoked salmon, 100g chopped, 100g for serving

Step 1

Preheat the oven to 190°C fan-forced/170°C conventional.

Step 2

Prepare the pastry: on a lightly floured surface or baking paper, roll out the shortcrust pastry to approx. 3mm thick (slightly thinner than what you get in the pack).

Step 3

Carefully place the pastry into a 24cm x 3.5cm tart pan, pressing it gently into the edges and trimming off any excess. Rest in the fridge for 10 minutes.

Step 4

Blind bake the tart by lining the pastry with baking paper and filling it with pie weights (or dried beans/rice). Bake for 10-15 minutes or until lightly golden.

Step 5

Reduce the oven temperature to 160°C fan-forced/140°C conventional and remove the pie weights. Bake for another 10 minutes, or until the crust is lightly golden. Remove from oven and allow it to cool.

Step 6

For the filling: in a large bowl, whisk together eggs, salt, pepper, sour cream, cream cheese, thickened cream, dill, chives, parmesan and chopped asparagus until combined.

Step 7

Assemble the tart: place the chopped salmon on the base of the cooled tart shell and ladle in the filling, spreading evenly. Arrange the asparagus cut lengthwise on top.

Step 8

Bake at 160°C fan-forced/140°C conventional for 35 minutes, or until the filling is set with a slight wobble in the centre and the top is a beautiful golden brown.

Step 8

Cool & garnish: Let the tart cool slightly before topping with remaining smoked salmon and herbs if you like. Slice and enjoy warm or at room temperature.

Notes

If you dont want to fuss with asparagus on top, feel free to chop all of it and mix through the the filling.
Customize the filling as you like, add more black pepper for some heat, different herbs and spices - whatever you prefer or have on hand.

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