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Smoked salmon & asparagus tarts
Smoked salmon & asparagus tarts
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 130g (1/2 cup) fresh ricotta
  • 60g cream cheese, at room temperature
  • 1 tsp finely grated lemon rind
  • 20.00 ml chopped fresh dill
  • 2 tsp drained capers, rinsed, chopped
  • Ground black pepper, to taste
  • 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, thawed
  • 1 bunch asparagus, ends trimmed
  • 200g smoked salmon, cut into thick strips
  • 18 fresh dill sprigs, to serve
Instructions:
  • 1. Preheat the oven to 220°C and line 2 large baking trays with non-stick baking paper. 2. In a bowl, mix together ricotta, cream cheese, lemon rind, lemon juice, dill, capers, and pepper. 3. Place a pastry sheet on each lined tray and lightly score a 2cm border around the edge. 4. Spread the ricotta mixture evenly on each pastry sheet within the border. 5. Top the ricotta mixture with asparagus spears in a neat arrangement.
  • Bake the tarts in a preheated oven, switching trays halfway, until the pastry is puffed and golden, for 15-17 minutes. Divide the salmon between the tarts evenly, then bake for an additional 1-2 minutes until heated through.
  • Cut each tart into 9 delectable pieces. Adorn each piece with a fresh sprig of dill and a sprinkle of flavorful pepper. Arrange on a elegant serving platter and enjoy promptly.

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