Hey there :)
So this is the first time I post something that isn’t vegetarian. But I can say ahead, if you don’t eat salmon you can also leave it out at eat this tarte as a simple veggie tarte. But I personally really like the salmon in it, it pairs well with the fennel and asparagus.
This is also my first time working with fennel, I have actually never used it before and also have only eaten it as a bonbon or drunk it as some tea. So I was actually a little concerned it may taste like some medicine. But it didn’t at all. I actually liked it so much that I made the tarte next time I got to buy some more salmon :)
It is perfect for a light spring lunch, or fits well in a brunch as it has nicely fresh touch to it thanks to the fennel. It’s not too heavy on the stomach but still filling. And it’s kind of colorful plus it features the all-star asparagus that is finally ins season again so in my book it fits the spring perfectly :)
Recipe Salmon-Asparagus-Fennel Tarte
prep time: 15 minutes + 45 minutes baking time +++ yields: one tart
- 1 package puff pastry (or make your own if you are really motivated)
- 200g smoked salmon
- 5 spears green asparagus
- 1 fennel
- 1 medium red onion
- 200g herbed crème fraiche (make your own my adding 2 tablespoons of herbs to plain crème fraiche)
- 2 Tbsp. cream cheese
- 3 eggs
- 4 Tbsp .parmesan , grated + a bit more
- 1 Tbsp. lemon juice
- 2 tsp. sugar
- salt and pepper, to taste
Preheat the oven to 200°C.
Prepare the filling: Cut the salmon into fine strips.
Wash the fennel and asparagus. Cut off any hard ends of the asparagus.
Finely slice the red onion and the fennel (remove the stem!) into thin strips. Cut the asparagus into about 3cm thick pieces, or however thick you prefer them.
In a pan, heat a tablespoon of oil over medium-high heat. Add the onions and sauté until soft, about 2 minutes. Then add the fennel strips and continue to cook for about 3 minutes. Add the asparagus and cook for another 3 minutes until slightly tender. You can add a bit of salt, sugar and pepper if you want. But there will be some in the crème filling as well so don’t go overboard.
In the meantime prepare the cream filling: Mix together the herbed crème fraiche, cream cheese, 3 eggs, lemon juice, 4 Tbsp. parmesan, sugar and some salt and pepper. As the salmon is already salty, go easy on the salt.
Place the puff pastry in a tart pan (I used a rectangular one). Cut off the ends that are overhanging.
First layer the cut salmon evenly on the bottom of the puff pastry. Then add the veggies and also evenly distribute them.
Pour over the cream filling. If you want, you can add a bit more parmesan on top.
Bake for about 45 minutes, or until the center is set and the puff pastry is nicely golden brown.