Asparagus, smoked salmon and hollandaise tart
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Asparagus, smoked salmon and hollandaise tart
Recipe by Anna Glover
This tart is perfect for brunch or lunch. Serve topped with a poached egg for extra decadence
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
599Kcal
Fat
47gr
Saturates
24gr
Carbs
27gr
Sugars
2gr
Fibre
3gr
Protein
15gr
Salt
2.1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x 250g pack asparagus, trimmed
- 2 tsp olive oil
- zest of ½ lemon
- 1 x sheet (about 320g) ready-rolled puff pastry
- 6 heaped tbsp ready-made hollandaise
- 1 x 120g pack smoked salmon, roughly torn
- 2 tbsp chopped dill
Step by step
- Heat the oven to 220°C, fan 200°C, gas 7. Toss together the asparagus, oil and most of the lemon zest, and season well. Unroll the pastry on a lined baking sheet and score a 1cm border.
- Spoon the hollandaise over the middle of the tart and smooth out to the inner border’s edge, then arrange the asparagus on top. Cook for 20-25 minutes until the pastry is puffed up and golden, and the asparagus is tender. Leave to stand for 5 minutes to cool slightly. Add the torn smoked salmon here and there, plus a scattering of dill and cracked black pepper. Top with the rest of the lemon zest to serve.
