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White Asparagus & Smoked Salmon Tart

White Asparagus & Smoked Salmon Tart

White Asparagus & Smoked Salmon Tart

with puff pastry | to share

.

Tags:

Recipe

Allergens:

Vis

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

120 g

Smoked salmon

(Contains: Vis)

1 roll(s)

Puff pastry

(Contains: Tarwe May be present: Melk (inclusief lactose))

500 g

White asparagus

100 g

Crème fraîche

(Contains: Melk (inclusief lactose))

10 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3771 kJ

Calories901 kcal

Fat58.3 g

Saturated Fat30.5 g

Carbohydrate65.3 g

Sugar6.8 g

Dietary Fiber9.8 g

Protein26.3 g

Salt1.7 g

Potassium500 mg

Calcium50 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Large pan or asparagus pan

•Baking Sheet with Baking Paper

•Paper Towel

Cooking Steps

Prepare

1

Peel the asparagus and trim off the tough ends. In a large pot or asparagus pan, bring plenty of water to a boil and cook the asparagus for 4 - 5 minutes, until slightly tender. Drain and set aside.
Finely chop the parsley.
Add the crème fraîche to a bowl and mix with the parsley. Season to taste with salt and pepper.
Tear or pull apart the salmon into smaller pieces.

Add the toppings

2

Pat the asparagus dry with kitchen paper.
Roll out the puff pastry and transfer to a parchment-lined baking sheet.
Use a sharp knife to score a 1.5cm border from the edge of the pastry, being careful not to cut it all the way through.
Spread the crème fraîche over the pastry while making sure not to cover the outlined border.
Arrange the white asparagus and smoked salmon over the pastry.

Bake and serve

3

Bake the tart for 25 - 30 minutes, or until the pastry is golden and cooked through.
Remove from the oven and allow to cool slightly.
Transfer to a serving platter.

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