Cheddar Cheese Asparagus and Smoked Salmon Tart

Cheddar Cheese Asparagus and Smoked Salmon Tart

Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients
7
Servings
4
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
Cheddar Cheese Sauce

Product Information

£ 0.86/unit,40g
Tarragon

Product Information

£ 1.83/unit,5g

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.
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