This savory salmon and asparagus tart is a what I would call a “blitz” recipe. It’s super easy to prepare and takes all of 35 minutes to get it on the table. Puff pastry with its buttery, flaky, and delicious flavor isn’t something I eat every day but sometimes it’s nice to seek a little satisfaction from comfort foods. Tangy crème fraîche mixed with grated lemon zest and fresh spring dill adds richness and depth of flavor that compliment salmon and green asparagus so nicely. And it’s all tastes a little indulgent.
Okay, puff pastry is a little indulgent, so if you are wanting something a little less buttery, less likely to stir up feelings of calorie counting then I am willing to bet this recipe would be just as tasty as a Flammkuchen. You can either pick up a store-bought Flammkuchen base or make your own. It’s actually pretty easy. It can be made with or without yeast. There are infinite variations, so you could experiment, but the basic ingredients are: 200 g flour, 2 tablespoons extra-virgin olive oil, 125 ml mineral water and a pinch of sea salt. Roll it out as thin as possible and off you go. Or treat yourself and enjoy this salmon and asparagus tart just as it is — it’s all about balance right? 🙂 PS) it takes better than it looks!
Lachs-Spargel-Tarte geht auch als Flammkuchen
Solltet Ihr Euch doch für Flammkuchen entscheiden, könnt Ihr entweder auch einen fertigen Teig im Supermarkt kaufen, oder Ihr macht ihn selber. Das geht ganz einfach entweder mit oder ohne Hefe. Die Grundzutaten dafür sind: 200 g Mehl, 2 EL natives Olivenöl extra, 125 ml Mineralwasser und eine Prise Meersalz. Dann rollt Ihr den Teig so dünn wie möglich aus und belegt ihn. Oder Ihr nutzt dieses Lachs-Spargel-Tarte-Rezept an einem faulen Tag und macht es einfach so wie ich es hier beschreibe. Es gibt einfach mal so Tage, an denen die Energie fehlt. Und ich verspreche Euch, dass die Tarte super lecker schmeckt.
Salmon and Asparagus Tart
Ingredients
- 250 g crème fraîche
- 1 large garlic clove, minced
- 2 teaspoons finely grated lemon zest, from an organic lemon
- 2 tablespoons freshly chopped dill, plus more to garnish
- 1/4 teaspoon sea salt
- a generous grind of freshly ground black pepper
- 1 roll fresh puff pastry (25 x 38 cm / 275 g)
- 500 g fresh green asparagus, trimmed
- 300-400 g skinless salmon filet, cut into cubes (use wild salmon if available)
- 1 tablespoon extra-virgin olive oil
Method
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Preheat the oven to 425°F / 220°C and line a large baking sheet with parchment paper.
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In a small bowl, mix together the crème fraîche, garlic, lemon zest, dill, salt and pepper. Set aside.
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Unroll the puff pastry and place it on the parchment lined baking sheet. Prick all over with a fork, leaving a 2 cm border. Spread the crème fraîche mixture evenly inside of border.
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Place asparagus in a single layer on top of crème fraîche mixture. Top with the salmon pieces.
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Brush the top of pastry edges, asparagus, and salmon with the olive oil.
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Bake on the middle rack of the preheated oven until the puff pastry is golden, about 20 to 25 minutes.
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Garnish with a little fresh dill, serve warm and enjoy!
Notes
I pick up my salmon from the fish monger at my local market. I prefer wild salmon if it’s available, otherwise I buy organic salmon. Go ahead and ask, your fish monger will remove the skin from the salmon filet for you.
