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.
- 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.
- 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.