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5 from 1 vote

Asparagus and Egg Tart with Smoked Salmon

Louisa Clements
An impressive but simple brunch dish, this recipe for asparagus and egg tart with smoked salmon on a puff pastry crust will become a favourite.
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Servings 4


  • 1 sheet frozen puff pastry, thawed
  • 130 g / 4.5 oz asparagus, trimmed
  • 1/2 tsp olive oil
  • 1/8 tsp salt
  • 4 eggs
  • 70 g / 2.5oz smoked salmon
  • 1 tbsp crumbled goat cheese
  • Freshly cracked pepper


  • Preheat oven to 400F.
  • Score a 1/2" border around the edges of puff pastry sheet and prick all over with a fork. Bake for 10 minutes.
  • Remove from oven, and gently press down pastry if it has puffed up. Arrange asparagus on top of pastry. Brush with olive oil and sprinkle with 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. Bake for 10-12 minutes or until egg whites are cooked and yolks reach desired doneness.
  • Remove from oven, carefully 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.
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Nutrition Facts
Asparagus and Egg Tart with Smoked Salmon
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.