Salmon and asparagus tart

Let’s talk about salmon for a second: it’s basically the cool kid of the seafood world. It’s tasty, super versatile, and somehow always makes you feel like you’re eating something fancy (even when you’re still in pajamas).

In this recipe, I decided to pair it up with asparagus, because, well, opposites attract! The rich, buttery salmon and the fresh, slightly snappy asparagus are a dream team. Together, they cozy up in a flaky tart crust and turn into something that tastes way more impressive than the effort it actually takes to make.

This tart is perfect for brunch, lunch, or a lazy dinner with a glass of wine and your favorite playlist in the background. It’s light but satisfying, elegant but easy. And honestly, it’s one of those dishes that makes you feel like you’ve got your life together (even if your kitchen says otherwise).

Let’s make this deliciously simple tart!

Ingredients: (for ~6 servings)

• 1 sheet of puff pastry
• 200 g smoked salmon
• 250 ml cooking cream
• 4 large eggs
• 3 green onion stalks
• 350 g green asparagus
• a few dill stalks
• 100 g grated cheese (I had Gouda, but you can also use cottage cheese, parmesan, mozzarella, etc.)
• 50 g butter
• a bell pepper
• 5-6 tablespoons flour
• salt + pepper

Preparation:
Wash and prep all the vegetables. Dice the bell pepper, finely chop the onion, and chop the dill. Trim the tough ends off the asparagus, then cut the spears into 3–4 equal pieces.

Slice the salmon into strips.

In a large wok, add the butter. When it has melted, add the asparagus and sauté until lightly browned. Then add the pepper and sauté for about 3 minutes over medium heat. When they are done, transfer them to a large bowl. Add salt and pepper. Then add the cooking cream and mix.

Next, add the chopped onion and dill, and give everything a good mix. Stir in the flour, followed by the eggs. Mix well with a spoon, then fold in the grated cheese and salmon.

Preheat the oven to 180°C (350°F) and let it heat up. Line a baking tray with parchment paper and place the dough inside. Pour in the salmon mixture, spreading it evenly. Sprinkle a bit of ground pepper on top, then bake for 45–50 minutes, or until the tart is nicely golden on top.

You can enjoy it hot or cold, it’s perfect to pack for a picnic, a trip, lunch on the go, or really anywhere you feel like bringing a tasty bite. 🙂

If you try the recipe, let me know how you liked it! 😊

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