Creamy salmon and asparagus tart recipe
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
Each serving contains
- Energy
- 2210kJ 528.0kcal
- Fat
- 29g
- Saturates
- 11g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 39.1gProtein 26.4gFibre 2.8g
Method
- 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.
- 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.
- Meanwhile, toss a 120g bag Mixed Leaf Salad with 1 tbsp olive oil. Serve with the tart.
- See more Tart recipes
