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Home » breakfast » Savory Puff Pastry Tart

Savory Puff Pastry Tart

Published: Mar 16, 2016 · Modified: May 15, 2023 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Elevate your taste buds with a delicious savory puff pastry tart featuring a delightful combination of goat’s cheese, eggs, asparagus, and smoked salmon. This impressive tart is a perfect choice for a sophisticated brunch or a luxurious appetizer. Plus, it’s ready in less than 30 minutes.

Puff pastry tart cut into four slices on a cutting board.
Jump to Recipe
27 minutes minutes 16 Comments

There is nothing I love more than an appetizer that features puff pastry. You know it will be: 1) Incredibly easy and foolproof and 2) The most delicious dish that everyone will be raving about. After all, when serving people food, isn’t that the goal?

Thanks to store-bought flaky puff pastry, preparing this tart is a breeze. And the best part? You’ll have it ready to enjoy in less than 30 minutes, making it the perfect choice for an easy dinner, brunch or appetizer.

Why this recipe works

What makes this tart really special are the toppings. A combination of fresh asparagus (which gets nice and roasted in the oven) and runny eggs all on a crunchy and flaky puff pastry tart shell is a winning combination.

Then, once it’s cooked, you add smoked salmon and goat cheese on top. So you get this amazing combination of temperatures and textures in the tart.

Closeup of one piece of the tart on a cutting board.

Ingredients you’ll need

  • Frozen puff pastry, preferably in sheet form. This means you can skip the hassle of rolling out the dough yourself. If you only find puff pastry blocks, they will work equally well.
  • For the toppings, or fillings, asparagus and eggs get cooked in the oven on top of the pastry. The asparagus is tossed in olive oil and everything is seasoned with salt.
  • Once they are done cooking, you’ll add the other toppings, smoked salmon and goat cheese. Feel free to experiment with other cheeses such as feta cheese or even Boursin for a delightful twist.

More topping or filling variations

  • Swap out the asparagus for kale, massaged in olive oil and salt before adding to the shell. You’ll end up with crispy edges of kale between the eggs.
  • Instead of smoked salmon, before you cook the eggs, sprinkle them with cooked and crumbled bacon.
  • Swap out the cheese for feta or Boursin. You could even try blue cheese if you’re a fan!
  • Add some dressed arugula after the tart is done baking. Simply toss arugula in a drizzle or olive oil and red or white wine vinegar. Serve overtop of the tart.

Expert tips

  1. It’s best to let the frozen puff pastry defrost overnight in the fridge, but if you’ve forgotten to take it out, you can thaw it on the counter at room temp for 30 to 45 minutes.
  2. The key to not having a soggy bottom for the tart is the pre-bake the sheet of puff pastry before adding all of your toppings.
Side angle closeup of a piece of tart on a cutting board.

More puff pastry appetizer ideas

  • Puff Pastry Brie Bites
  • Puff Pastry Zucchini Tart
  • Puff Pastry Pizza Bites

Serve this with

Make this a meal and serve it with a side house salad. You could also serve it with some roasted dill carrots or sauteed kale with sweet potatoes.

Closeup of tart slices.

Savory Puff Pastry Tart

Author: Louisa Clements
4.41 from 5 votes
A delicious savory puff pastry tart featuring a combination of goat’s cheese, eggs, asparagus, and smoked salmon. This impressive tart is a perfect choice for a sophisticated brunch or a luxurious appetizer. Plus, it’s ready in less than 30 minutes.
Pin Print
Prep: 5 minutes minutes
Cook: 22 minutes minutes
Total: 27 minutes minutes
Servings: 4

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 130 g / 4.5 oz asparagus, trimmed
  • ½ teaspoon olive oil
  • ¼ teaspoon salt, divided
  • 4 eggs
  • 70 g / 2.5oz smoked salmon
  • 1 tablespoon crumbled goat cheese, feta or Boursin
  • Freshly cracked pepper

Instructions

  • Preheat oven to 400F. Score a ½" border around the edges of puff pastry sheet and prick all over with a fork. Bake for 10 minutes.
  • Remove from oven, and with a fork, gently press down the pastry if it has puffed up. Don't worry if the pastry cracks!
  • Arrange asparagus on top of the pastry. Brush with olive oil and sprinkle with half the salt. Roast for 10 minutes and remove from oven.
  • Carefully break the eggs, one at a time, into a small bowl or dish, then gently pour each egg onto the tart. Be careful not to break the yolk. Repeat with remaining eggs. Season with remaining salt. Bake for 10-12 minutes or until egg whites are cooked and yolks reach the desired doneness.
  • Remove from oven and arrange smoked salmon on top and crumble with goat cheese, freshly pepper and a sprinkle of salt to taste. Cut into four pieces and serve.

Notes

  1. Let the frozen puff pastry defrost overnight in the fridge, but if you’ve forgotten to take it out, you can thaw it on the counter at room temp for 30 to 45 minutes.
  2. The key to not having a soggy bottom for the tart is the pre-bake the sheet of puff pastry before adding all of your toppings–don’t skip this step!
  3. Runny yolks are fine (and quite delicious!) but make sure the egg whites are set and cooked before taking out of the oven. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Appetizer, breakfast, Dinner Recipes, Easter, easy, fish, Holidays, lunch, quick recipes
Nutrition Facts
Savory Puff Pastry Tart
Amount Per Serving
Calories 441 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 169mg56%
Sodium 438mg19%
Potassium 194mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 1g1%
Protein 15g30%
Vitamin A 535IU11%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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4.41 from 5 votes (4 ratings without comment)

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Comments

  1. Brian Thompson

    March 19, 2024 at 9:34 pm

    Mash together egg, goat cheese, crème fraiche, lemon zest and dill and brush this on as the base layer

    5 stars

    Reply
    • Louisa Clements

      April 21, 2024 at 11:31 am

      That sounds delicious!
      Reply
  2. Kate

    December 16, 2019 at 5:46 am

    Yum! We absolutely love salmon in my household and I know this would make the perfect Christmas brunch. Kate | thelittlecrunch.co.uk
    Reply
    • Louisa Clements

      December 22, 2019 at 8:42 pm

      Thank you, Kate! This is perfect for Christmas brunch--I hope you enjoy & happy holidays! :)
      Reply
  3. Lori

    December 23, 2018 at 9:28 am

    What size baking pan?
    Reply
    • Lou

      December 28, 2018 at 5:12 pm

      Hi Lori, just a standard sized sheet pan or cookie sheet would work here. I hope you enjoyed!
      Reply
  4. Danielle

    February 26, 2017 at 8:51 am

    Those eggs look delicious. I love the use of the puff pastry here, and smoked salmon is always a winner. Great idea for breakfast!
    Reply
  5. Matilda

    December 06, 2016 at 12:40 pm

    It looks great! I'm excited to make it for next time me and the friends have brunch! I'm also thinking it could be a nice luxury breakfast for myself, but I don't have a microwave at home. Do you think it would work to make it in advance and eat it cold?
    Reply
    • Lou

      December 07, 2016 at 2:07 pm

      Hi Matilda, you can definitely make it in advance and eat it cold -- the yolk of the eggs won't be quite as delicious, but it's still good! You can also heat it up in the oven, I would try at 200F for about 10 minutes. Let me know how it goes!
      Reply
  6. Nicoletta @sugarlovespices

    March 31, 2016 at 6:23 am

    Beautiful looking tart and also so flavorful! I agree on supporting local producers, we buy all our organic produce every saturday at the Farmer's Market.
    Reply
    • Lou

      April 02, 2016 at 11:52 am

      Thank you, Nicoletta! I love to hear that, I can't wait for farmer's markets to open! :)
      Reply
  7. Nathalie

    March 16, 2016 at 5:09 pm

    What a fresh and delicious looking recipe! I love the combination of asparagus - eggs - smoked salmon and this just puts it to an another level. Thank you :) xxxx
    Reply
    • Lou

      March 16, 2016 at 8:33 pm

      Thanks Nathalie! Let me know if you try it :)
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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