RECIPE: Smoked salmon & asparagus tart

I don’t know if I’ve ever done a recipe on this blog. I did have a vegetarian recipe blog a while ago but that fell by the wayside when I realised no one was that interested in me talking about pasta sauce all the time!

Today I bring to you the meal I made last night because it was SO easy and SO delish so I thought why not?

It’s not my recipe; I got it off a website which had many Swedish recipes… Why Swedish? Well it’s because Eurovision was held in Stockholm this year so we decided to cook appropriately.

I have to add a disclaimer before I start; I don’t measure things when I cook, much to the chagrin of my boyfriend who is of the opinion recipes should be followed to the letter. Unfortunately I’m a Slytherin so I do what I want, ok?

Without further ado; the ingredients:

1 sheet of puff pastry (cut to your desired size)

1 pack of smoked salmon

4-5 sprigs of asparagus

2 eggs

cream cheese (I used low fat, you can make your own decisions; I’m not your mother!)

2 table spoons of chives

2 table spoons of dill

salt and pepper to taste

The Method:

Preheat your oven to about 200 degrees (I have a fan over so I’d say gas mark.. 6? Gas mark 6 cooks everything. It’s the only one you’ll ever need!).

Use some parchment paper on a baking tray and lay your pastry on it. Then use a sharp knife to score a border around the edges; I’d say about 2 inches but be careful not to cut all the way through. Be gentle!

Whisk up your eggs and brush the edges of the pastry to be faaancy and pop that in the over for 10 minutes.

Next chop up your herbs and throw them in the bowl with the eggs and mix and then use about 3 tablespoons of cream cheese and attempt to stir it into the eggs. This is not going to mix unless you have an electric whisk but don’t use an electric whisk. Remember: Cheese Melts.

Add some salt and pepper to your egg mixture for fun; you don’t have to do this but everything is better with a little salt and pepper… did I just come up with a catch phrase?

I digress!

Toss the asparagus into a frying pan for 3 minutes with some butter; this is just to bring them back to life and to feel fancy jiggling the pan!

Hopefully in this time your pastry is done so take that thing out of the oven!

You should be able to see where you previously scored the edge; trace it again with a knife and then push the middle of the pastry down so the border and the middle section are separate; you got this!

Lastly; lay some smoked salmon on the bottom of the tart, pour the egg mixture over it and then lay some asparagus over the top in an artful fashion and cook for about 10 more minutes or until it looks golden.