Smoked salmon, cherry tomato and asparagus tart with lemon and rocket
Prep time: 10 min
Cook time: 20 min
Ready-in time: 25 min
- 2 square sheets flaky puff pastry
- 1 punnet cherry tomatoes, cut in half
- 2 bunches asparagus, bottom ends trimmed
- ½ cup crème fraîche, sour cream or thick natural unsweetened Greek yoghurt
- juice of 1 lemon
- 200-300g slices of cold smoked salmon
- 3–4 tablespoons capers
- 4 handfuls baby rocket leaves
- balsamic vinegar and extra virgin olive oil, to dress
Preheat oven to 200°C.
Cut each pastry sheet in half, so that you have four rectangles. Place pieces of pastry on two baking trays (2 pieces per tray). Use the blunt edge of a knife to score a 2-3cm border around each rectangle of pastry, but don’t cut right through. Arrange cherry tomatoes, cut-side-up, on the pastry, inside the border. Arrange asparagus spears on top of cherry tomatoes (if any asparagus spears are very fat, cut them in half lengthways so that they cook all the way through). Drizzle with a little extra virgin olive oil, season with salt and bake in oven until pastry is puffed and golden, about 20 minutes.
Mix crème fraîche/sour cream/yoghurt with lemon juice. Take tart out of oven and arrange smoked salmon slices on top, dollop with lemon crème fraîche/yoghurt and sprinkle over capers.
Just before serving, dress rocket with balsamic vinegar and extra virgin olive oil.
To serve, cut tart into 4–5 pieces and serve with rocket salad on the side.