Cheddar Cheese Asparagus and Smoked Salmon Tart

Cheddar Cheese Asparagus and Smoked Salmon Tart

Cheddar Cheese Asparagus and Smoked Salmon Tart

Prep Time
10 Minutes
Cook Time
30 Minutes
This puff pastry tart with cheddar cheese sauce, asparagus and smoked salmon makes a savoury breakfast that’s equal parts elegant and easy. Combine leftover smoked salmon and ready-rolled or homemade holiday puff pastry and bake to golden perfection for an indulgent Christmas dish perfect for sharing with family and friends.
  • 1 sachet Cheddar Cheese Sauce

  • 300 millilitres (1/2 pint) milk

  • 320 grams (11.5 ounces) sheet of puff pastry

  • 12-16 asparagus spears, woody ends trimmed and blanched

  • 4 eggs

  • 100 grams (3.5 ounces) smoked salmon, approx. 8 slices

  • 1 teaspoon Tarragon


  • 1 Preheat oven to 220˚C, 425˚F, Gas Mark 7. Prepare Cheddar Cheese Sauce according to packet directions with milk. Cool completely and set aside.
  • 2 Lightly dust work surface with flour. Unroll puff pastry sheet. Roll puff pastry to approx. 23x35cm (9x14inch) rectangle. Place the pastry on a parchment paper-lined baking sheet; score a 1.5cm (1/2inch) border on all sides of the pastry with a sharp knife. Prick the pastry all over with a fork.
  • 3 Spread Cheddar Cheese Sauce on the pastry inside score lines. Arrange asparagus and smoked salmon on top. Sprinkle with Tarragon. Bake for 15 minutes. Crack 4 eggs evenly on top of tart. Return to oven and bake for 4-6 minutes or until pastry is golden brown and egg is cooked.
  • 4 Cool for 10 minutes before serving.