Ingredients

The following ingredients have 4 Servings
  • 1/2 package frozen puff pastry (thawed)
  • All-purpose flour (for dusting)
  • 1 pound asparagus (trimmed)
  • 1 medium red onion (thinly sliced into rings)
  • 2 Tablespoons olive oil
  • 1/2 lemon (juiced)
  • 5 Tablespoons cream cheese
  • 8 oz smoked salmon
  • 1 Tablespoon chopped fresh dill

Instruction

  • Heat oven to 400°F.
  • Roll out the pastry to 1-inch-thick disks on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork.
  • Toss the asparagus with 1 tbs olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let it cool.
  • In a pan, cook the onion in 1 tbs olive oil for 5 minutes. Add salt and pepper, set aside to cool.
  • Add lemon juice and cream cheese to the mixture.
  • Spread the cream cheese mixture over the asparagus base. Add the smoked salmon on top.
  • Sprinkle with dill on top and enjoy.