Cheddar Cheese Asparagus and Smoked Salmon Tart
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
Preparation
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.
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.
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.
Cool for 10 minutes before serving.
Cooking tip
Tip: Crack eggs into small bowls so can quickly add eggs on top of tart. Garnish tart with capers if desired.
| NUTRITIONAL INFORMATION (Typical Values) | Per serving* | %RI** per serving* |
|---|---|---|
| Energy | 2692 kJ/644 kcal | |
| Fat of which saturates | 41.0g 11.3g | |
| Carbohydrate of which sugars | 47.3g 5.6g | |
| Fibre | 2.3g | |
| Protein | 22.1g | |
| Salt | 1.9g |
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