Asparagus, Tomato and Smoked Salmon Tart

This smoked salmon tart is incredibly quick and easy to make! Perfect for a simple and delicious brunch, lunch, or even a light summer dinner – enjoyed with a simple side salad and a glass of chilled white wine.
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer and Starters
Servings 2
Calories 376 kcal


  • 1 sheet puff pastry
  • 10-12 asparagus spears halved lengthways
  • 1 punnet cherry tomatoes halved
  • 1 drizzle olive oil
  • salt and pepper to taste
  • 6-8 slices smoked salmon
  • 2 tablespoons crème fraiche
  • 1-2 tablespoons capers


  • Preheat oven to 220 degC/430 Fahrenheit and line a baking tray with baking paper.
  • Use the back of a blunt knife to score a 3cm edge border around a sheet of puff pastry.
  • Arrange halved cherry tomatoes on top, and top with asparagus spears. Drizzle with olive oil and sprinkle over salt and pepper.
  • Bake for 20-25 minutes (until puffed and golden).
  • Just before serving, top with smoked salmon, a few dollops or crème fraiche, and sprinkle over capers.


This recipe is from Easy Weeknight Meals, a recipe book collaboration between My Food Bag and I, featuring some of our customers favourite recipes. This smoked salmon tart is also delicious cold and would be a great dish to pack for a picnic. Good quality olive oil really elevates the flavour – you could even use a lemon or garlic infused oil for extra flavour.