Savory Puff Pastry Tart

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.

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.

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.

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.

Savory Puff Pastry Tart

Author: Louisa Clements

4.50 from 2 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.

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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 tsp olive oil
• ¼ tsp salt, divided
• 4 eggs
• 70 g / 2.5oz smoked salmon
• 1 tbsp 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!