Asparagus tart with salmon
easy
90 mins
90 mins
Ingredients
- 1 kg white asparagus
- 7-10 Tbsp Salt
- 600 g Salmon fillet
- 1 package (270 g) Fresh puff pastry for pastry or strudel rolled out on baking paper ready to bake (approx. 42 x 24 cm)
- 5 Eggs (size M)
- 200 g Schmand
- 1 TABLESPOON freeze-dried parsley
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Breadcrumbs
Directions
- 1
Wash the asparagus, peel and cut off the woody ends. Cut the asparagus into pieces. Cook in boiling salted water for 8-10 minutes. Remove and drain well on kitchen paper. Meanwhile wash salmon, dab dry and cut into cubes.
- 2
Take the puff pastry out of the refrigerator and let it rest for 5-10 minutes at room temperature. In the meantime, stir 4 eggs, sour cream and parsley until smooth. Season well with salt, pepper and nutmeg.
- 3
Separate 1 egg. Beat the egg white lightly with a fork. Whisk egg yolk and 1 tablespoon of water. Unroll the puff pastry, cut off 32 cm of puff pastry and baking parchment, place on the bottom of a springform pan (26 cm Ø), leaving the rim on two sides the same height and press down lightly.
- 4
Brush the long sides of the puff pastry with egg white. Cut the rest of the puff pastry in half lengthwise, remove from the baking paper. Place the baking parchment on the free edge of the springform pan. Press puff pastry strips firmly against the egg white coated pastry.
- 5
Sprinkle the bottom with breadcrumbs. Mix the asparagus and salmon, pour over the base and pour the icing on top. Brush the edges of the puff pastry with egg yolk. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes on the bottom shelf.
- 6
Remove, place on a grid and leave to rest for about 5 minutes. Remove from the tin, remove baking paper. Serve the tart on a plate.
Nutrition Facts
440 kcal
18 g
30 g
25 g
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