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.
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
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--don't skip this step!
Runny yolks are fine (and quite delicious!) but make sure the egg whites are set and cooked before taking out of the oven.
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