Smoked Salmon Asparagus Tarts

There’s something truly magical about the combination of smoked salmon and asparagus, especially when transformed into Smoked Salmon Asparagus Tarts. I remember the first time I made these delightful tarts for a spring gathering. The sun was shining, and the air was filled with laughter and the enticing aroma of baked pastry. As I pulled them from the oven, I couldn’t help but feel a sense of pride. Each tart was a golden-brown masterpiece, topped with vibrant green asparagus and delicate slices of smoked salmon, ready to impress my guests.

Every bite was a celebration of flavors and textures. The crisp pastry, creamy filling, and savory smoked salmon created a symphony that danced on the palate. These tarts are not just a dish; they are a delightful experience that brings people together. Whether for brunch, a light lunch, or as an elegant appetizer at a dinner party, Smoked Salmon Asparagus Tarts never fail to shine. They invite inspiration and creativity into the kitchen, encouraging you to share your love for cooking with friends and family.

As I prepared these tasty treats, I found that they sparked conversations and smiles, making them the perfect addition to any gathering. I encourage you to try making Smoked Salmon Asparagus Tarts for your next event. You might just find that they become a beloved staple in your culinary repertoire.

Key Ingredients for Smoked Salmon Asparagus Tarts

Creating Smoked Salmon Asparagus Tarts is all about the ingredients. Each component works harmoniously, enhancing the overall flavor and texture. The star players in this dish are fresh asparagus, rich cream cheese, and savory smoked salmon. Together, these ingredients create a delightful balance, making every bite a treat.

• All-purpose flour: This is the foundation of our tart crust. Using quality flour ensures a flaky, buttery pastry that crumbles perfectly in your mouth.
• Cold unsalted butter: The key to a flaky pastry is cold butter. It creates steam during baking, resulting in a light and airy texture.
• Kosher salt: Enhances the flavor of the other ingredients while balancing the richness of the cream cheese and butter.
• Ice water: This helps to bind the dough without warming the butter, preserving its flakiness.
• Cream cheese: Provides a rich, creamy filling that complements the smoked salmon beautifully.
• Parmesan cheese: Adds a salty, nutty flavor that elevates the filling.
• Egg yolk: This gives the tarts a rich color and helps bind the filling together.
• Fresh dill: A must-have herb that brightens the dish with its fresh, aromatic flavor.
• Garlic powder: Adds a subtle depth of flavor without overpowering the other ingredients.
• Asparagus: The star of the show! Tender, fresh asparagus spears provide a lovely crunch and a pop of green color.
• Egg: Brushed on the pastry for a beautiful golden finish.
• Everything bagel seasoning: A fun, zesty topping that brings extra flavor to the tarts.
• Smoked salmon: The highlight of the dish, adding a rich, smoky flavor that pairs perfectly with the cream cheese and dill.
• Pickled Red Onion: A tangy garnish that adds brightness and balance.

Making This Smoked Salmon Asparagus Tarts

Creating Smoked Salmon Asparagus Tarts is a delightful experience. Each step brings you closer to a delicious and visually stunning dish. Let’s dive into the process and transform these ingredients into a mouthwatering treat.

1. Begin by preparing your pastry. In the bowl of a stand mixer fitted with the paddle attachment, combine all-purpose flour, cold unsalted butter, and kosher salt. Mix on low speed until the butter is coated with flour. You want to see some large chunks of butter, as they will contribute to the flakiness of the pastry.
2. With the mixer still on low, gradually add ice water in a steady stream. Beat just until the dough comes together; it should not be fully smooth, with some pieces of butter still visible. This can take about one minute.
3. Turn the dough out onto a lightly floured surface. Shape it into a square about 6 inches wide. Wrap it in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
4. After chilling, roll the dough into a rectangle measuring about 15 inches by 8 inches. Lightly flour the surface and the dough as you roll to prevent sticking. This is where you’re starting to see the dough take shape!
5. Fold the dough into thirds, like a letter. Rotate it 90 degrees and roll it into a rectangle again, repeating the folding process. This creates layers that will puff beautifully during baking. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
6. Preheat your oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper. This ensures a clean release after baking.
7. In a medium bowl, stir together cream cheese, Parmesan cheese, egg yolk, dill, garlic powder, and the remaining kosher salt. Mix until well combined and creamy, creating a luscious filling.
8. Roll the dough again into a large rectangle, approximately 17 inches by 10.5 inches. Trim the edges to form a tidy 16 inches by 10 inches rectangle. Cut this rectangle in half lengthwise, then cut each half into four equal pieces. You should now have 8 rectangles to form your tarts.
9. Using a small, sharp knife, score a ¾-inch border within each rectangle, being careful not to cut all the way through. This will help create edges that puff up beautifully during baking.
10. Gently move the dough rectangles to the prepared pans, spacing them at least 1 inch apart to allow for puffing. Place them in the freezer for 15 minutes to firm up.
11. Divide the cream cheese mixture among the dough rectangles, using about 2 tablespoons of the mixture on each rectangle. Spread it evenly within the scored border. Top each with 5 asparagus spears, arranging them neatly.
12. Brush the exposed dough edges with the beaten egg for a golden finish, and sprinkle everything bagel seasoning over the tops.
13. Bake in the preheated oven for 10 minutes, then reduce the temperature to 375°F (190°C). Continue baking until the tarts are puffed and golden brown, which should take an additional 6 to 10 minutes. Your kitchen will start to smell heavenly!
14. Once done, let them cool on the pans for 5 minutes before topping each tart with smoked salmon and a few pieces of Pickled Red Onion. Serve warm and enjoy!

Expert Tips about Smoked Salmon Asparagus Tarts

Making delicious Smoked Salmon Asparagus Tarts is all about the details. Here are some expert tips to ensure you’re creating the best tarts possible.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to restore their crispness.
• Freezing: You can freeze the unbaked tarts before adding toppings. Simply wrap them tightly in plastic wrap and foil. Bake from frozen, adding a few extra minutes to the baking time.
• Pairing: Serve these tarts with a light salad or a refreshing cucumber salad. The bright flavors complement the tarts beautifully.
• Variations: Feel free to experiment by adding different vegetables or cheeses to the filling. Spinach or goat cheese pairs wonderfully with the smoked salmon.
• Serving size: Consider serving these tarts in smaller sizes if you’re hosting a larger gathering. They’re perfect for hors d’oeuvres!

How to Serve Smoked Salmon Asparagus Tarts

When it comes to serving Smoked Salmon Asparagus Tarts, presentation is key. Here are some ideas to make your serving experience enjoyable:

• Plating: Place the tarts on a beautiful platter. They look stunning arranged in a circular pattern or lined up neatly.
• Garnishing: Sprinkle fresh dill or chives on top for added color and a hint of freshness.
• Accompaniments: Pair with a light white wine, sparkling water, or a refreshing herbal tea for a delightful experience.
• Occasions: These tarts are perfect for brunch, light lunches, and upscale dinners or cocktail parties.
• Seasonal Pairing: Since they highlight fresh asparagus, they’re especially delightful in spring when asparagus is at its peak.
• Storage tips: If you have leftovers, store them in the fridge but consume within a couple of days for the best quality.

FAQ

Conclusion

The Smoked Salmon Asparagus Tarts are a delightful way to showcase fresh ingredients and impressive flavors. With their flaky pastry and rich filling, they’re sure to become a favorite in your kitchen. Don’t hesitate to try your hand at making these tarts for your next gathering. I promise you won’t regret it—they’re a hit with everyone!

Smoked Salmon Asparagus Tarts

The perfect combination of flaky pastry and savory ingredients, Smoked Salmon Asparagus Tarts are an easy weeknight dinner or a stunning appetizer for any gathering. Creamy cheese, tender asparagus, and smoky salmon come together to create delightful bites that will leave everyone wanting more. Try making them tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2¼ cups all-purpose flour
• 1¼ cups cold unsalted butter cubed
• 2¼ teaspoons kosher salt divided
• ½ cup ice water
• 8 ounces cream cheese softened
• ¼ cup finely shredded Parmesan cheese
• 1 large egg yolk
• 2 tablespoons chopped fresh dill
• ½ teaspoon garlic powder
• 40 spears medium fresh asparagus trimmed (3½-inch-long) (140 to 160 grams)
• 1 large egg lightly beaten
• Everything bagel seasoning for sprinkling
• 4 ounces thinly sliced smoked salmon
• Pickled Red Onion (recipe follows)

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and 2 teaspoons (kosher salt) at low speed just until butter is coated with flour. With mixer on low speed, add ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.) On a lightly floured surface, shape dough into a 6-inch square. Wrap in plastic wrap; refrigerate for 30 minutes.
2. On a lightly floured surface, roll dough into a 15×8-inch rectangle, lightly flouring the surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 15×8-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
4. In a medium bowl, stir together cream cheese, Parmesan, egg yolk, dill, garlic powder, and remaining ¼ teaspoon of kosher salt until well combined.
5. On a lightly floured surface, roll dough into a 17×10½-inch rectangle. Trim edges to create a 16×10-inch rectangle. Cut rectangle in half lengthwise to create 2 (16×5-inch) rectangles; cut each half into 4 (5×4-inch) rectangles. Using the tip of a small, sharp knife, score a ¾-inch border within each rectangle. Gently transfer dough rectangles to prepared pans, spacing at least 1 inch apart. Freeze for 15 minutes.
6. Divide cream cheese mixture among dough rectangles (about 2 tablespoons [about 30 grams] each), spreading evenly within scored border; top each with 5 asparagus spears. Brush exposed borders with egg. Sprinkle with everything bagel seasoning.
7. Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until puffed and golden brown, 6 to 10 minutes. Let cool on pans for 5 minutes. Top with smoked salmon and Pickled Red Onion.

Notes

• Tip: Rough puff pastry dough refrigerated for longer time spans may need to stand at room temperature until slightly softened, 10 to 20 minutes, before rolling.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.