Asparagus & Smoked Salmon Tart

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This tart is pretty to look at and delicious to eat, in part thanks to a layer of smoked salmon hiding beneath that row of asparagus. It makes an elegant addition to brunch or lunch, or can be cut into small squares and served as an appetizer. If you prefer to downsize this tart, cut the entire recipe in half and roll the pastry into an 8×12-inch rectangle. If a little of the egg filling drifts over the edge of the pastry while it cooks, don’t worry. Just trim it off once the tart is out of the oven. Serve with a salad of simply dressed lettuces tossed with shaved radishes.

Asparagus & Smoked Salmon Tart


Asparagus & Smoked Salmon Tart

Ingredients:

  • 1 14-oz. sheet puff pastry (thawed in the refrigerator for three hours)
  • Sprouts Brand All-purpose Flour (for rolling out the pastry)
  • 4 oz. thinly sliced smoked salmon
  • 4 oz. chèvre (goat cheese), softened to room temperature
  • 3 Sprouts Brand Organic Cage Free Eggs
  • 2 Tbsp. finely chopped Sprouts Brand Organic Chives
  • 1 Tbsp. finely chopped Sprouts Brand Organic Dill
  • 1 large bunch asparagus
  • Freshly ground black pepper

Instructions:

  1. Preheat oven to 400 degrees.
  2. Lightly flour a 13- by 17-inch piece of parchment paper.
  3. Remove puff pastry from the fridge and unfold it onto the parchment. Using a rolling pin, roll it into a 12- by 16-inch rectangle, flouring the top of the pastry as needed.
  4. Wet the edges with water and fold over a ¾-inch border. Pinch the dough all along the border, like you would for a pie, so that it is at least ½-inch high (the border needs to be high enough to keep the filling from drifting over the edge). Lift the parchment paper and transfer the pastry to a large baking sheet.
  5. Lay the smoked salmon flat in a single layer along the bottom of the pastry. No overlapping.
  6. Beat the chèvre, eggs, chives and dill with an electric mixer until smooth.
  7. Carefully pour the egg mixture over the salmon so that it covers the surface of the pastry.
  8. Snap or trim the tough ends off the asparagus and line them up in a row across the length of the tart.
  9. Shower the tart lightly with freshly ground black pepper.
  10. Bake until golden brown, 20 to 25 minutes.
  11. Cut into squares. Makes 8 main-dish or 24 appetizer servings.

Meet Katie Morford, MS, RD

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Cookbook Author at Mom’s Kitchen Handbook

Katie Morford is a writer, cookbook author, registered dietitian and mother of three. She’s published two cookbooks, “Rise & Shine” (Roost Books, 2016) and “Best Lunch Box Ever” (Chronicle Books, 2013). Her work has been featured in Cooking Light, Oprah, Real Simple, Bon Appetit, Parents, Redbook, the New York Times and the San Francisco Chronicle. She is the voice behind the award-nominated blog Mom’s Kitchen Handbook: Raising Fresh-Food Kids in a French-Fried World and blogs regularly on the Huffington Post. She lives with her husband and three daughters in San Francisco.