Asparagus, Tomato and Smoked Salmon Tart

Serves: 2
Prep: 5 minutes
Cooks In: 20-25 minutes

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.

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.


Print Recipe

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


Preheat oven to 220 degC/430 Fahrenheit and line a baking tray with baking paper.

  1. Use the back of a blunt knife to score a 3cm edge border around a sheet of puff pastry.
  1. Arrange halved cherry tomatoes on top, and top with asparagus spears. Drizzle with olive oil and sprinkle over salt and pepper.
  1. Bake for 20-25 minutes (until puffed and golden).
  1. Just before serving, top with smoked salmon, a few dollops or crème fraiche, and sprinkle over capers.
Nutritional Information Per Serving
30.1 g
6.8 g
Total Fat
27.1 g
10.5 g