Smoked Salmon, Asparagus, and Egg Tart With a Green Salad

AuthorSylvieCategory, , DifficultyIntermediate

This delicious quick recipe is perfect for a fun weekend breakfast. Luxurious yet very easy to prepare! Buttery flaky puff pastry, beautiful baby asparagus, rich runny eggs, delicious smoked salmon, and a bit of Parmesan on top because cheese makes everything better. Best served with a nice green salad on the side and hot coffee or fresh juice. Check out the recipe!

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
For The Tart
 100 g Blue Tide Norwegian smoked salmon
 400 g puff pastry, thawed
 1 egg yolk, beaten
 100 g baby asparagus
 Salt to taste
 Black pepper to taste
 1 tsp extra virgin olive oil
 4 eggs
 20 g grated parmesan
For The Salad
 250 g mixed green leaves
 1 garlic clove
 ½ tsp Dijon mustard
 Juice of 1 lemon
 1 tbsp extra virgin olive oil
 Salt to taste
 Black pepper to taste
1

Preheat the oven to 205°C. Line a large baking sheet with parchment paper.

2

Place puff pastry on the prepared baking sheet. Score a 1cm border around the edges of the puff pastry sheet and prick all over with a fork. Generously brush the edges with the beaten egg yolk and bake for 10 Minutes.

3

Meanwhile, trim the ends of the asparagus and place them in a medium bowl. Lightly season with salt, black pepper, and drizzle 1 tsp of extra virgin olive oil. Toss to combine.

4

Remove the puff pastry from the oven and arrange the asparagus on it. Bake for 10 Minutes.

5

Remove the puff pastry from the oven. Carefully break the eggs, one at a time, into a small bowl, then gently pour each egg onto the tart. Be careful not to break the yolk. Repeat with remaining eggs. Lightly season the eggs. Bake for 10 Minutes, or until egg whites are cooked and yolks reach desired doneness.

6

Meanwhile, dress the mixed greens with 1 tbsp of extra virgin olive oil, crushed garlic, mustard, lemon juice, and season with salt and pepper. Toss to combine.

7

Remove the tart from oven, carefully arrange smoked salmon on top and sprinkle with Parmesan. Cut into four pieces and serve with the salad. Enjoy!

Ingredients

For The Tart
 100 g Blue Tide Norwegian smoked salmon
 400 g puff pastry, thawed
 1 egg yolk, beaten
 100 g baby asparagus
 Salt to taste
 Black pepper to taste
 1 tsp extra virgin olive oil
 4 eggs
 20 g grated parmesan
For The Salad
 250 g mixed green leaves
 1 garlic clove
 ½ tsp Dijon mustard
 Juice of 1 lemon
 1 tbsp extra virgin olive oil
 Salt to taste
 Black pepper to taste

Directions

1

Preheat the oven to 205°C. Line a large baking sheet with parchment paper.

2

Place puff pastry on the prepared baking sheet. Score a 1cm border around the edges of the puff pastry sheet and prick all over with a fork. Generously brush the edges with the beaten egg yolk and bake for 10 Minutes.

3

Meanwhile, trim the ends of the asparagus and place them in a medium bowl. Lightly season with salt, black pepper, and drizzle 1 tsp of extra virgin olive oil. Toss to combine.

4

Remove the puff pastry from the oven and arrange the asparagus on it. Bake for 10 Minutes.

5

Remove the puff pastry from the oven. Carefully break the eggs, one at a time, into a small bowl, then gently pour each egg onto the tart. Be careful not to break the yolk. Repeat with remaining eggs. Lightly season the eggs. Bake for 10 Minutes, or until egg whites are cooked and yolks reach desired doneness.

6

Meanwhile, dress the mixed greens with 1 tbsp of extra virgin olive oil, crushed garlic, mustard, lemon juice, and season with salt and pepper. Toss to combine.

7

Remove the tart from oven, carefully arrange smoked salmon on top and sprinkle with Parmesan. Cut into four pieces and serve with the salad. Enjoy!

Smoked Salmon, Asparagus, and Egg Tart With a Green Salad
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