This smoked salmon and spring vegetable tart is light, fresh and perfect for the season. Flaky pastry is filled with a creamy, savoury filling, delicate smoked salmon and vibrant spring vegetables, making it ideal for brunch, lunch or effortless entertaining.
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!!).
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.
- Optional variations:
- Smoked salmon and asparagus tart - leave out the petit pois and broad beans and use more asparagus tips.
- Mini tartlets - before baking the pastry at step 1, cut it into 6 squares and then follow the rest of the instructions to make 6 mini tartlets.
- Spinach and hot smoked salmon tart - replace the spring vegetables with wilted spinach and the smoked salmon with hot smoked salmon broken up into chunks.
- 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.
Frequently Asked Questions
Yes - it works perfectly and saves time.
Asparagus, peas, broad beans and spring onions are ideal.
Yes - it's great served cold or reheated, but add the smoked salmon strips when serving.
No - the cream cheese and other ingredients in the tart will not retain their texture after being frozen.
Cream cheese, grated gruyère or grated cheddar all work well.
It's similar to a quiche but often lighter and less deep.
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How to make this Smoked Salmon and Spring Vegetable Tart
Ingredients
- 320g pack ready rolled puff pastry
- 1 egg, beaten
- 200g light cream cheese
- 15ml lemon juice
- freshly ground black pepper
- 125g asparagus tips
- 100g frozen petit pois
- 100g frozen broad beans
- cooking salt
- 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, rinse under cold water, drain again then pod the broad beans.
- Spread the cream cheese mixture evenly over the cooked pastry base, then scatter over the peas, broad beans and asparagus.
- Bake for 5 to 7 more minutes, until the pastry is light golden. Remove from the oven and let it cool for 5 minutes before transferring to a serving platter. Top with the strips of smoked salmon, and season lightly with freshly ground black pepper. It's delicious served with salad on the side.
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Smoked Salmon and Spring Vegetable Tart
Ingredients
- 320 g (11.3 oz) pack ready rolled puff pastry
- 1 egg beaten
- 200 g (7.1 oz) light cream cheese
- 15 ml (1 tbsp) lemon juice
- freshly ground black pepper
- 125 g (4.4 oz) asparagus tips
- 100 g (3.5 oz) frozen petit pois
- 100 g (3.5 oz) frozen broad beans
- cooking salt
- 100 g (3.5 oz) 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, rinse under cold water, drain again then pod the broad beans.
- Spread the cream cheese mixture evenly over the cooked pastry base, then scatter over the peas, broad beans and asparagus.
- Bake for 5 to 7 more minutes, until the pastry is light golden. Remove from the oven and let it cool for 5 minutes before transferring to a serving platter. Top with the strips of smoked salmon, and season lightly with freshly ground black pepper. 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.
- Optional variations:
- Smoked salmon and asparagus tart - leave out the petit pois and broad beans and use more asparagus tips.
- Mini tartlets - before baking the pastry at step 1, cut it into 6 squares and then follow the rest of the instructions to make 6 mini tartlets.
- Spinach and hot smoked salmon tart - replace the spring vegetables with wilted spinach and the smoked salmon with hot smoked salmon broken up into chunks.
- 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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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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