Asparagus & Salmon Puff Pastry
Recipe created by: Fork Spoon Knife
Servings: 2 for main, 6 as shared appetizer
- 2 puff pastry sheets, thawed (round or the standard rectangles)
- 3 T fresh pesto
- 1/4 cup whipped cream cheese
- Handful of asparagus, bottoms trimmed, and stems peeled
- 2-3 T flaked salmon or more if desired (you can also use smoked salmon)
- 1 egg yolk + 1T water for brushing the pastry
For the mustard glaze:
- Juice of 1/2 lemon
- 1 tsp Maille Traditional Dijon Originale Mustard
- 1/4 cup olive oil
- Salt and finely ground pepper to taste
- On a floured surface, roll out the thawed pastry sheets. Use a whole sheet as the base and transfer to baking tray. With the other make a cut out of about 1 inch thickness from the outside. Reserve the remainder of the second sheet for a different use.
- Beat the egg yolk with water and using a pastry brush, paint a thin layer of 1 inch thickness along the edges of the base pastry. Place the second pastry cut out on top, aligning the edges as best as you can. Gently press to seal and create the wall of the pastry shell.
- Using a fork lightly poke the insides of the base. This will ensure that this part does not puff up too much.
- Whip together the cream cheese and fresh pesto and spread a thick even layer on the base. Arrange the asparagus and salmon on top, gently pressing them into the filling.
- Bake the pastry per package instructions; Typically, at 425F for 20-25 minutes. While the tart bakes, vigorously shakes the glaze ingredients together until emulsified.
- Mix together the lemon juice, Maille Traditional Dijon Originale Mustard, olive oil, salt and pepper in a small bowl to make the glaze.
- Remove the tart from the oven and serve immediately generously drizzled with the mustard glaze. Add a salad if desired. You can toss the salad in the same glaze!