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Creamy salmon and asparagus tart recipe

Creamy salmon and asparagus tart recipe

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Garlic and herb soft cheese lines the base of this quick and simple salmon and asparagus tart. It's an ideal – and effort-free – lunch option that makes the most of fresh produce. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 528 calories / serving

Ingredients

  • 375g pack ready rolled lighter puff pastry
  • 200g Tesco 50% less fat garlic and herbs soft cheese
  • 125g pack fine asparagus
  • 2 salmon fillets from a 260g pack
  • 120g bag mixed leaf salad

Perfect with:

Asparagus BundleHarvested by hand when at their most sweet and tender Asparagus Bundle
Harvested by hand when at their most sweet and tender

Each serving contains

  • Energy

    2210kj
    528kcal     26%

  • Fat

    29g 42%

  • Saturates

    11g 54%

  • Sugars

    6g 7%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 39.1g Protein 26.4g Fibre 2.8g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll a 375g pack Ready Rolled Lighter Puff Pastry on a large baking tray, keeping it on the paper provided. Score a 2.5cm border around the edge of the pastry and prick inside the border all over with a fork. Spread 200g less fat garlic and herb cream cheese onto the pastry, keeping within the border. 
  2. Top with a 125g pack Fine Asparagus and 2 Salmon Fillets from a 260g pack, skin removed and fish cut into 1cm-thick slices. Brush the border and the tops of the salmon and asparagus with a little olive oil; season. Bake for 20 mins until golden and crisp and the fish is cooked through. 
  3. Meanwhile, toss a 120g bag Mixed Leaf Salad with 1 tbsp olive oil. Serve with the tart.
See more Tart recipes

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