The SAVORY TART WITH ASPARAGUS AND SALMON is a delicate and delicious savory tart, easy and quick to prepare, which can be served either as an appetizer at a festive lunch or as a main course, perhaps accompanied by a seasonal salad. In every case it is a complete and tasty dish, ideal even for the most refined and demanding guests and worthy of inclusion in the Holiday menu, especially at Easter or in spring when asparagus are at their best.
The pairing of asparagus with fresh salmon is truly perfect, because both ingredients have a distinct but delicate flavor that should not be overwhelmed. In fact, besides the eggs (which are a wonderful match), only a little pepper and parsley complete the filling.
For the pastry I recommend using a ready-made base (there are excellent ones available now), which cuts down on time and difficulty.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 502.81 (Kcal)
- Carbohydrates 30.49 (g) of which sugars 2.58 (g)
- Proteins 16.23 (g)
- Fat 35.72 (g) of which saturated 6.69 (g)of which unsaturated 20.95 (g)
- Fibers 1.65 (g)
- Sodium 417.91 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet store-bought puff pastry (round)
- 1 cup asparagus (weight when cleaned (about 3.5 oz))
- 7 oz salmon
- 1/2 onion
- 2 eggs (medium)
- 1/3 cup milk
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste parsley
- to taste breadcrumbs
Tools
- 1 Skillet
- 1 Saucepan
- 1 Bowl
- 1 Baking dish
Steps
Making the SAVORY TART WITH ASPARAGUS AND SALMON is very easy and quick.
Rinse the asparagus under running water and remove the toughest, woody ends. Then slice them into rounds, leaving the tips whole. Bring salted water to a boil and cook them for 5 minutes. Drain them into cold water to stop the cooking and set aside.
In a skillet with a splash of oil, soften the onion. In the meantime remove the salmon skin and cut it into cubes.
Add the drained asparagus (reserve the tips) to the skillet with the onion, season with salt and sauté to infuse for 5 minutes. Finally add the salmon, season lightly and cook for another 5 minutes.
Turn off the heat and let cool.
In a bowl quickly beat the eggs with the milk, salt and pepper. Add the chopped parsley, the salmon and asparagus mixture and stir.
Line a baking dish with the puff pastry sheet, tuck the edges inward and prick the base with a fork.
Sprinkle with breadcrumbs and pour in the filling. Spread it evenly, smooth the surface and add the asparagus tips.
Bake the savory tart with asparagus and salmon in a preheated conventional oven at 356°F for 30-35 minutes.
Once cooked, remove your savory tart with asparagus and salmon from the oven and let it cool slightly, then unmold and serve in slices.
STORAGE
You can store the savory tart with asparagus and salmon in the refrigerator inside an airtight container for up to 2 days.
You can also freeze it already portioned and reheat it in the oven before serving so that the pastry becomes crisp again.
