Asparagus and Smoked Salmon Tart Recipe

Name: Asparagus and Smoked Salmon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; Pinch of kosher salt; 1 stick (4 ounces) unsalted butter, cut into small pieces and chilled; 5 tablespoons ice water; 3/4 pound thin asparagus; 1 cup heavy cream; 2 large egg yolks; 1 large egg; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 pound thinly sliced smoked salmon or smoked salmon trout, cut into 1/2-inch strips

Servings: persons

1 1/4 cups all-purpose flour
Pinch of kosher salt
1 stick (4 ounces) unsalted butter, cut into small pieces and chilled
5 tablespoons ice water
3/4 pound thin asparagus
1 cup heavy cream
2 large egg yolks
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound thinly sliced smoked salmon or smoked salmon trout, cut into 1/2-inch strips

1
In a large bowl, mix the flour and salt.
2
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
3
Sprinkle on the ice water and toss with a fork to evenly moisten.
4
Pat it into a disk.
5
Cover with plastic wrap and refrigerate until firm, about 1 hour.
6
Preheat the oven to 350.
7
On a lightly floured surface, roll the pastry out to a 13-inch round about 1/8 inch thick.
8
Fold the round in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
9
Unfold the pastry and gently press it into the pan without stretching.
10
Trim off any overhanging pastry and refrigerate the shell for 30 minutes.
11
Line the pastry shell with foil and fill with pie weights.
12
Bake for about 40 minutes, or until the edge starts to brown.
13
Remove the foil and weights and bake until golden brown, about 10 minutes longer.
14
Turn the oven down to 325.
15
In a medium saucepan of boiling salted water, cook the asparagus until tender, about 3 minutes.
16
Drain and pat dry.
17
Cut the asparagus into 1-inch lengths.
18
In a medium bowl, whisk the cream with the egg yolks and whole egg and season with the salt and pepper.
19
Scatter the asparagus and the smoked salmon strips in the pastry shell.
20
Carefully pour the custard into the shell and bake for about 30 minutes, or until the custard is set.
21
Transfer to a rack and let cool slightly before unmolding and serving.

728

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, Pinch of kosher salt, 1 stick (4 ounces) unsalted butter, cut into small pieces and chilled, 5 tablespoons ice water, and more.

Yes, Asparagus and Smoked Salmon Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus and Smoked Salmon Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions