Asparagus, Smoked Salmon, and Egg Tarts | CookOS

Asparagus, Smoked Salmon, and Egg Tarts

Name: Asparagus, Smoked Salmon, and Egg Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup herbed cream cheese; 1 sheet puff pastry, defrosted; ½ lb asparagus spears, trimmed to 4" lengths; 3 large eggs; 4 oz thinly sliced smoked salmon; 1 tbsp chopped fresh chives or dill

These elegant egg tarts combine flaky puff pastry with herbed cream cheese, fresh asparagus, and smoked salmon for a restaurant-quality breakfast that comes together quickly.

🥗Pescatarian 🏷️Breakfast 🏷️Brunch 🏷️Asparagus 🏷️Smoked salmon 🏷️Egg tarts Puff pastry

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

⅓ cup herbed cream cheese
1 sheet puff pastry, defrosted
½ lb asparagus spears, trimmed to 4" lengths
3 large eggs
4 oz thinly sliced smoked salmon
1 tbsp chopped fresh chives or dill

6 Ingredients

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Instructions

1
Cut pastry sheet into four evenly sized squares, about 4½" across. Using a paring knife, score a ½" border around each rectangle, being careful not to cut all the way through. Prick the interior of the pastry sheet all over with a fork.
2
Spread 1 heaping tbsp of cream cheese into the center of each puff pastry sheet, spreading over the interior square only. Arrange 4 asparagus along the edges of the cream cheese mixture, leaving the center open. Arrange puff pastry in 2 Suvie pans. Place pans in Suvie.
3
Whisk 3 eggs together in a medium bowl with ¼ tsp salt. Brush a small amount of egg over the edges of each tart. Place pans in Suvie, input settings, and cook now, rotating pans halfway through cooking. Bottom Zone: Roast at 375°F for 25 minutes, Top Zone: Roast at 375°F for 25 minutes
4
Remove pans from Suvie and pour eggs into the middle of each tart. Return pans to Suvie, input settings and cook, watching carefully and removing eggs when they are set. Bottom Zone: Roast at 400°F for 5 minutes, Top Zone: Roast at 400°F for 5 minutes
5
Remove tarts from Suvie and top each with a slice of smoked salmon and a sprinkle of dill or chives.

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Tips & Notes

Pro tips

Defrost puff pastry slowly in the refrigerator (not at room temperature) to prevent it from becoming sticky or tearing.
Trim asparagus to exactly 4 inches so spears fit neatly within each tart and cook evenly.
Whisk eggs with a pinch of salt before pouring to ensure they set quickly and stay creamy; do not overmix.
Add smoked salmon as a final topping after baking to preserve its delicate texture and prevent it from drying out.

Substitutions

Herbed cream cheese → plain cream cheese mixed with 1 tsp fresh herbs (dill, chives, tarragon)
Smoked salmon → prosciutto or smoked trout (adjust salt to taste)
Fresh chives or dill → fresh tarragon or parsley (1 tbsp chopped)
Asparagus → thin green beans or tender broccoli florets, trimmed to size

Storage & make-ahead

Store baked tarts covered in the refrigerator for up to 3 days. Reheat gently at 300°F for 5–8 minutes before serving.

Common Questions

Can I prepare these tarts ahead of time?

Yes. Assemble the tarts (without baking) up to 4 hours ahead, cover, and refrigerate. Bake just before serving. You can also bake them fully and reheat gently at 300°F for 5–8 minutes.

How do I keep the puff pastry from puffing too much?

Prick the pastry base with a fork before adding fillings, or use a weighted tart pan. This prevents excessive rising and keeps the pastry flat for even filling distribution.

Can I use fresh dill instead of chives?

Yes. Dill pairs beautifully with smoked salmon and asparagus. Use the same amount (1 tbsp chopped) as a direct substitute.

What if my asparagus spears are thicker than usual?

Blanch thick asparagus for 2–3 minutes in salted boiling water before assembling, then cool on ice. This ensures they cook through before eggs set.

How many tarts does one sheet of puff pastry make?

A standard sheet typically yields 4–6 tarts depending on size. Cut the pastry into rectangles or squares, fill, and fold or arrange according to your preferred presentation.