Salmon and Asparagus Tart

Make the most of in season asparagus with this delicious and summery tart. Recipe by Lizzie Kamenetzky.


  • 375g ready-rolled short crust pastry
  • Flour for dusting
  • Knob of butter
  • 1 onion, finely sliced
  • 1 tbsp olive oil
  • 2 skinless salmon fillets
  • Bunch of asparagus
  • 100ml double cream
  • 200ml half-fat crème fraîche
  • 1 tbsp Dijon mustard
  • Handful of fresh tarragon leaves, chopped


What You Do

  1. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry a little more on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 minutes in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 minutes. Remove the beans/rice and paper, then return to the oven for a further 5 minutes until golden brown. Set aside and turn the oven down to 180°C/fan160°C/gas4.
  2. Meanwhile, melt the butter in a non-stick frying pan, then gently fry the onion for 10 minutes until lightly golden. Set aside.
  • Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 minutes on each side until just cooked. Set aside to cool a little, then flake into pieces.
  • Blanch the asparagus in boiling water for 1 minute, then drain and refresh in cold water. Set aside.
  • Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
  • Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 minutes until just set.


    Chef’s Tip: Make it veggie: Leave out the salmon (skip step 3), crumble 200g feta over the onion in step 5, then continue as in the recipe.

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