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Asparagus, Smoked Salmon & Egg Tart

  • Time preparation 10 minutes, plus 10 minutes cooling time
  • cook time 20 minutes
  • Serve Serves 15 squares

A super simple tart piled high with all the good things - smoked salmon, fresh seasonal asparagus and gooey soft boiled eggs. Feel free to vary up the topping depending on what you have in.

Recipe courtesy of British Lion Eggs
  • 1 x 320g sheet puff pastry
  • 4 medium British Lion eggs
  • 200g asparagus spears
  • 150g cream cheese, softened
  • 150g smoked salmon
  • A small bunch chives, finely chopped

Preheat the oven to 200°C/Fan 220°C/Gas 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp, small knife cut a 1.5cm boarder around the edges (making sure not to cut all the way through). Prick the inside of the pastry all over with a fork.

Place into the oven and bake for 20 minutes, until golden and puffed. Remove from the oven and using a spoon carefully push the inside of the pastry back down. Leave to cool for 10 minutes.

Meanwhile, bring a medium pan of water to the boil and add the eggs. Boil for 7 minutes then drain under cold water to cool. Peel and cut into quarters.

Add the asparagus to the boiling water along with a generous pinch of salt and cook for 5-7 minutes until soft, but still with a little bite. Drain under cold water to cool and set aside.

Spread the inside of the pastry with the cream cheese. Top with the asparagus spears, smoked salmon and quartered eggs. Season lightly with salt and pepper and sprinkle over the chives. Cut into 15 squares to serve.

Ingredients

  • 1 x 320g sheet puff pastry
  • 4 medium British Lion eggs
  • 200g asparagus spears
  • 150g cream cheese, softened
  • 150g smoked salmon
  • A small bunch chives, finely chopped

Method

Preheat the oven to 200°C/Fan 220°C/Gas 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp, small knife cut a 1.5cm boarder around the edges (making sure not to cut all the way through). Prick the inside of the pastry all over with a fork.

Place into the oven and bake for 20 minutes, until golden and puffed. Remove from the oven and using a spoon carefully push the inside of the pastry back down. Leave to cool for 10 minutes.

Meanwhile, bring a medium pan of water to the boil and add the eggs. Boil for 7 minutes then drain under cold water to cool. Peel and cut into quarters.

Add the asparagus to the boiling water along with a generous pinch of salt and cook for 5-7 minutes until soft, but still with a little bite. Drain under cold water to cool and set aside.

Spread the inside of the pastry with the cream cheese. Top with the asparagus spears, smoked salmon and quartered eggs. Season lightly with salt and pepper and sprinkle over the chives. Cut into 15 squares to serve.

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