I looked at a few different savoury tart recipes using a pack of ready rolled puff pastry before making my own smoked salmon and spring vegetable tart, and had to make it a couple of times before it turned out just right!
Smoked salmon with cream cheese is such a delicious combination, so I knew that topping a savoury tart would be a winner. The addition of the spring vegetables add a lovely freshness (once you've taken the time to pod the broad beans that is!!).
I made the tart when we were off on holiday for a couple of weeks in March and the weather had started to warm up. It was lovely to enjoy for a light lunch with some salad on the side with the sun shining outside! The weather took a turn for the worse as soon as our holiday was over (more snow, bitterly cold and raining). Here's hoping for better weather in late April and May and you can enjoy making and eating this delicious recipe.
Tips
- Make ahead – steps 2 and 3 can easily be done ahead, either the day before, or on the morning of the day you're making it. Just put the cream cheese mixture and the prepared vegetables into bowls covered in cling film into the fridge until you're ready to use them at step 4.
- This smoked salmon and spring vegetable tart recipe serves 4 along with some salad for a light lunch or dinner, but could also be served, cut in smaller slices, at a party or buffet.
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Ingredients
- 320g pack ready rolled puff pastry
- 1 egg, beaten
- 125g asparagus tips
- 100g frozen petit pois
- 100g frozen broad beans
- 200g tub light cream cheese
- 15ml lemon juice
- freshly ground black pepper
- 100g smoked salmon, sliced into strips
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Instructions
- Heat oven to 200C/fan 180C/gas 6. Line a large baking tray with baking paper. Unroll the pastry and lay it on top of the paper. Score a line into the pastry 1cm from the edge. Prick the inner base all over, then brush the outer edge with beaten egg. Bake for 15 minutes, until risen and golden.
- In a bowl, mix the cream cheese with the lemon juice and some freshly ground black pepper, until smooth. Set aside.
- Boil the asparagus, petit pois and broad beans in salted water for 2 minutes. Drain, then pod the broad beans.
- Spread the cream cheese evenly over the cooked pastry base, then scatter over the peas, broad beans and asparagus.
- Cook for 5 to 7 more minutes until the pastry is light golden. Remove from the oven and top with the strips of smoked salmon, and season lightly with freshly ground black pepper. Serve with some salad on the side.
- It’s delicious served with salad on the side.
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Smoked Salmon and Spring Vegetable Tart
Ingredients
- 320g pack ready rolled puff pastry
- 1 egg beaten
- 125g asparagus tips
- 100g frozen petit pois
- 100g frozen broad beans
- 200g tub light cream cheese
- 15ml lemon juice
- freshly ground black pepper
- 100g smoked salmon sliced into strips
Instructions
- Heat oven to 200C/fan 180C/gas 6. Line a large baking tray with baking paper. Unroll the pastry and lay it on top of the paper. Score a line into the pastry 1cm from the edge. Prick the inner base all over, then brush the outer edge with beaten egg. Bake for 15 minutes, until risen and golden.
- In a bowl, mix the cream cheese with the lemon juice and some freshly ground black pepper, until smooth. Set aside.
- Boil the asparagus, petit pois and broad beans in salted water for 2 minutes. Drain, then pod the broad beans.
- Spread the cream cheese evenly over the cooked pastry base, then scatter over the peas, broad beans and asparagus.
- Cook for 5 to 7 more minutes until the pastry is light golden. Remove from the oven and top with the strips of smoked salmon, and season lightly with freshly ground black pepper. Serve with some salad on the side.
- It’s delicious served with salad on the side.
Notes
- Make ahead – steps 2 and 3 can easily be done ahead, either the day before, or on the morning of the day you're making it. Just put the cream cheese mixture and the prepared vegetables into bowls covered in cling film into the fridge until you're ready to use them at step 4.
- This smoked salmon and spring vegetable tart recipe serves 4 along with some salad for a light lunch or dinner, but could also be served, cut in smaller slices, at a party or buffet.
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