Smoked Salmon and Spring Vegetable Tart

By: Deborah

Light and fresh smoked salmon and spring vegetable tart with a creamy filling and crisp pastry. Perfect for brunch, lunch or spring entertaining.

PREP: 15

COOK: 22

TOTAL: 37

Servings: 4 people

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Equipment

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.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS brunch recipes UK, easy tart recipes, light lunch ideas, picnic recipes, salmon and vegetable tart, smoked salmon quiche, smoked salmon tart, spring recipes UK, spring vegetable tart

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