John Myers
Asparagus Salmon Tart
The perfect asparagus salmon tart recipe with a picture and simple step-by-step instructions.
- 250 gr Flour
- 20 gr Yeast fresh
- 1 pinch Sugar
- 0,25 Teaspoon. Salt
- 750 gr Fresh asparagus
- 200 gr Salmon fillet
- 2 St Eggs
- 200 gr Cream cheese
- 200 ml. Milk
- 50 gr Freshly grated Parmesan
- 1 pinch Nutmeg, pepper + salt
- Mix 1,100 ml. Warm water, sugar, yeast and 125 g flour. Scatter the rest of the flour and salt on top. Let it rise for 30 minutes. Knead well for 10 minutes. Roll out on a floured surface, peel the asparagus in salted water for 2 minutes, cut in half.
- Line the 28cm form with baking paper and brush with a little oil. Pour the dough into the mold with a 3cm high rim. Cut the salmon into strips and place on the dough with the asparagus.
- Whisk eggs, cream cheese and milk, season and pour over the asparagus. Scatter the Parmesan on top and bake for 40 minutes at 180 degrees. With creme fraiche dip
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