Register
Cheddar Cheese Asparagus and Smoked Salmon Tart
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients
7
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.
Ingredients
-
-
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
Key Products
Instructions
- 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.
More To Savour
